NDLI: Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

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Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

Dairy Science & Technology : Volume 92, Issue 2, March 2012

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Dairy Science & Technology : Volume 91

Dairy Science & Technology : Volume 90

Dairy Science & Technology : Volume 89

Dairy Science & Technology : Volume 88

Predominant lactic acid bacteria in traditional fermented yak milk products in the Sichuan Province of China

Content Provider	Springer Nature Link
Author	Bao, Qiuhua Yu, Jie Liu, Wenjun Qing, Manjun Wang, Weihong Chen, Xia Wang, Fang Li, Meihua Wang, Hongmei Lv, Qiang Zhang, Heping
Copyright Year	2012
Abstract	Yak milk products have been consumed for hundreds of years in the Sichuan province of China where complex microbial populations contribute to their unique flavor and functional properties. Sixty-four samples of traditional yak milk products (kurut, qula cheese, raw milk, whey, and butter) were collected from widely distributed households in Sichuan province, China. In total, 213 strains of lactic acid bacteria (LAB) were obtained by traditional pure culture method and all strains were identified to species level by phenotypic characterization, 16S rRNA gene sequence analysis, species-specific PCR, and tuf-PCR-RFLP technologies. The result showed that a complex LAB composition was present in these products, and all the isolates belonged to six genera and 17 different species and subspecies. The distribution of the isolates by genus was as follows: Leuconostoc (40.8%), Lactobacillus (39.0%), Streptococcus (13.2%), Lactococcus (5.6%), Enterococcus (0.94%), and Weissella (0.46%). Among these isolates, Leuconostoc mesenteroides subsp. mesenteroides (61 strains, about 28.6%) and Lactobacillus helveticus (41 strains, about 19.2%) were the predominant populations in yak milk samples. This paper systematically studied the LAB composition in various yak milk products in Sichuan province of China, which provides raw data and LAB strain resource for further studies involving probiotic strain selection and starter culture design pertaining to the industrial production of traditional fermented milk.摘要 : 中国四川地区的牦牛乳资源丰富,当地牧民生产和销售传统发酵牦牛乳制品已经有几百年的历史,其中蕴藏着的复杂微生物区系赋予牦牛乳制品独特的组织形态、风味和功能等品质特征。本研究通过纯培养的方式对从四川省不同牧民家庭采集的64份牦牛乳制品(酸牦牛乳,曲拉,鲜牦牛乳,乳清和奶油)中的乳酸菌进行分离,并通过形态观察、16S rDNA序列分析、种特异性PCR及tuf-PCR-RFLP等技术对其进行准确地鉴定,最终获得乳酸菌213株。结果表明这些传统乳制品中蕴含着丰富的乳酸菌资源,所获得的乳酸菌属于6个属17个不同种和亚种。6个属的分布如下:明串珠菌属占总分离株数的40.8%,乳杆菌属占39.0%,链球菌属占13.2%,乳球菌属占5.6%,肠球菌属占0.94%和魏斯特菌属占0.46%。其中,肠膜明串珠菌肠膜亚种 (61株,约占总分离株的28.6%) 和瑞士乳杆菌(41株,约占总分离株的 19.2%)是牦牛乳制品中所有乳酸菌分离株的优势菌群。本文系统地研究了中国四川地区各种牦牛乳制品中乳酸菌的组成,为益生菌和发酵剂的筛选提供了宝贵的资源,同时为工业化生产传统发酵乳制品的发酵剂的设计提供了基础数据。
Starting Page	309
Ending Page	319
Page Count	11
File Format	PDF
ISSN	19585586
Journal	Dairy Science & Technology
Volume Number	92
Issue Number	3
e-ISSN	19585594
Language	Chinese
Publisher	Springer-Verlag
Publisher Date	2012-03-13
Publisher Place	Paris
Access Restriction	Subscribed
Subject Keyword	Yak milk products Lactic acid bacteria Isolation Identification 16S rDNA Species-specific PCR PCR-RFLP Microbiology Agriculture Food Science
Content Type	Text
Resource Type	Article
Subject	Biochemistry Food Science

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