Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 291 - 298

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041624

Isolation and screening of salt-tolerant strains of lactic acid bacteria from yak milk in Shangri-La, Yunnan province

  • WU Zhiyi ,
  • WEI Yue ,
  • LI Yu ,
  • DONG Hongjie ,
  • LIU Wenjun
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  • 1(Key Laboratory of Dairy Biotechnology and Engineering of Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia Autonomous Region, Hohhot 010018, China)
    3(Key Laboratory of Dairy Processing of Ministry of Agriculture and Rural Affairs, Hohhot 010018, China)

Received date: 2024-11-18

  Revised date: 2025-03-07

  Online published: 2025-10-27

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Abstract

This study aimed to understand the composition of lactic acid bacteria in yak milk from Shangri-La, Yunnan province and obtain valuable lactic acid bacteria resources.In this study, 170 strains of lactic acid bacteria were isolated from 10 yak milk samples in Shangri-La, Yunnan province by pure culture method, and were identified into 7 genera and 9 species by 16S rRNA sequencing technique.Among them, Lactobacillus helveticus was the species with the highest number of isolates (47.1%), followed by Lentilactobacillus diolivorans (23.5%) and Lacticaseibacillus paracasei (12.4%).To obtain good strains from yak milk at high altitudes, this study investigated the tolerance of lactic acid bacteria isolates.Firstly, the strains were evaluated for NaCl tolerance.It was found that three strains had good NaCl tolerance.The potential beneficial properties of strains were further screened.The strains were studied for their artificial gastrointestinal fluid tolerance and their ability to inhibit three common pathogenic bacteria in food.One strain of L.paracasei IMAU13337 was finally screened and evaluated for safety.It was demonstrated that strain IMAU13337 had good tolerance to artificial gastrointestinal fluids, antibacterial properties and safety.Therefore, it is show that L.paracasei IMAU13337 has the potential to be used as an excellent salt-tolerant lactic acid bacteria starter, which will provide basic data for the development and utilization of high-salt fermentation products.

Key words： lactic acid bacteria; isolation and identification; tolerance; antibacterial properties; safety evaluation

Cite this article

WU Zhiyi , WEI Yue , LI Yu , DONG Hongjie , LIU Wenjun . Isolation and screening of salt-tolerant strains of lactic acid bacteria from yak milk in Shangri-La, Yunnan province[J]. Food and Fermentation Industries, 2025 , 51(20) : 291 -298 . DOI: 10.13995/j.cnki.11-1802/ts.041624

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