Nomads in Central and East Asian countries have a history and tradition of drinking koumiss and use it for health care. In order to understand the species diversity of lactic acid bacteria in yogurt koumiss in Central and East Asia and to screen out strains with potential probiotic characteristics, 44 samples of koumiss collected from China, Mongolia, Kyrgyzstan, Uzbekistan, and other regions were isolated and identified, and their tolerance to artificial gastrointestinal juice in vitro and milk fermentation characteristics were analyzed. The results showed that a total of 264 strains of lactic acid bacteria were isolated and identified in 44 koumiss samples, and the isolation rate of Lactobacillus kefiranofaciens was higher in the samples of Central Asia and Xilingol region in China, while Lactobacillus helveticus was the dominant strain in the samples of Mongolia, and Xinjiang province in China. L. helveticus Q27-6, Lactiplantibacillus plantarum Q18-3, and Lactobacillus paracasei Q18-5, were screened from curd fermented by skim milk, using acid production ability and tolerance in artificial gastrointestinal fluid as indexes. The selected strains had potential probiotic properties, and their temperature adaptability also suggested that they were more suitable for the fermentation and production of low-temperature fermentation dairy products such as koumiss.
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