Abstract
Growth tests were conducted on microorganisms isolated from dried cheese (teppa), a traditionally fermented food obtained from the yak. The results revealed the presence of Bacillus sp., Enterobacteriaceae, Lactobacillus sp., Staphylococcus sp., yeast, mold and fungi. The (96-BHU-003) strain, which was the bacterium with the highest protease activity, was isolated from Bacillus sp. (a gram-positive bacterium), and identified as Bacillus lentus. This bacterium is capable of decomposing αs-casein in the same way as B. subtilis (FS-2). In vivo safety tests by orally inoculating mice with B. lentus showed no change in their body or weight of internal organs.
