Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Zhihong Sun; Wenjun Liu; Wa Gao; Mei Yang; Jiachao Zhang; Lan Wu; Junguo Wang; Bilige Menghe; Tiansong Sun; Heping Zhang

doi:10.2323/jgam.56.1

Full Papers

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Zhihong Sun, Wenjun Liu, Wa Gao, Mei Yang, Jiachao Zhang, Lan Wu, Junguo Wang, Bilige Menghe, Tiansong Sun, Heping Zhang

著者情報

Zhihong Sun
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Wenjun Liu
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Wa Gao
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Mei Yang
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Jiachao Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Lan Wu
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Junguo Wang
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Bilige Menghe
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Tiansong Sun
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University
Heping Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University

キーワード: identification, kurut, lactic acid bacteria, 16S rRNA gene sequence

ジャーナルフリー

2010 年 56 巻 1 号 p. 1-10

DOI https://doi.org/10.2323/jgam.56.1

詳細

抄録

Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identified from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to five genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future.

責任著者(Corresponding author)

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