Screening and identification of lactic acid bacteria from traditional yoghurt in Kashi region and its acid-producing characteristics
YANG Hang1, WANG Li1, GUO Lijun1, ZHANG Ming2, ZHOU Yugui2, WANG Yutao1*
1 (College of Life and Geographic Sciences, Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autnonmous Region, Kashi University, Kashi 844000, China) 2 (Xinjiang Yukunlun Natural Food Engineering Co Ltd., Kashi 844000, China)
Abstract: The objective of this study is to characterize the microorganisms diversity and acid-producing ability of lactic acid bacterial from traditional fermented yoghurt in Kashi, Xinjiang. Fifty nine strains of lactic acid bacteria were isolated from 29 traditional fermented yoghurt made by farmers and herdsmen in 10 counties and cities in Kashi. The acid-producing ability of the strains were evaluated by the determination of pH value and total acid. And 16s rDNA gene was used for molecular identification of isolated strains. The result showed that there were 40 strains with pH & lt;5.05 and 36 strains with total acidity value ≥100°T which accounting for 67.8% and 61.02% of the total isolates respectively. The 16S rDNA sequence alignment analysis showed that there were 23 strains of Enterococcus faecium, 8 Lactobacillus fermentum, 7 Enterococcus durans, 10 Lactobacillus delbrueckii and 4 Pediococcus acidilactici were detected. Among which Enterococcus faecium was the dominant one accounting for 44.23% of the total sequencing. Lactic acid bacteria in traditional yoghurt in kashi region were screened and characterized, which enriched the diversity of lactic acid bacteria in this region.
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YANG Hang,WANG Li,GUO Lijun,et al. Screening and identification of lactic acid bacteria from traditional yoghurt in Kashi region and its acid-producing characteristics[J]. Food and Fermentation Industries, 2020, 46(2): 102-107.
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