Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

QiuHua Bao; WenJun Liu; Jie Yu; WeiHong Wang; ManJun Qing; Xia Chen; Fang Wang; JiaChao Zhang; WenYi Zhang; JianMin Qiao; TianSong Sun; HePing Zhang

doi:10.2323/jgam.58.95

Full Papers

Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

QiuHua Bao, WenJun Liu, Jie Yu, WeiHong Wang, ManJun Qing, Xia Chen, Fang Wang, JiaChao Zhang, WenYi Zhang, JianMin Qiao, TianSong Sun, HePing Zhang

Author information

QiuHua Bao
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
WenJun Liu
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
Jie Yu
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
WeiHong Wang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
ManJun Qing
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
Xia Chen
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
Fang Wang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
JiaChao Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
WenYi Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
JianMin Qiao
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
TianSong Sun
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University
HePing Zhang
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University

Keywords: identification, isolation, lactic acid bacteria, PCR-DGGE, 16S rRNA gene sequence analysis, yak milk products

JOURNAL OPEN ACCESS

2012 Volume 58 Issue 2 Pages 95-105

DOI https://doi.org/10.2323/jgam.58.95

Details

Abstract

Various traditional fermented yak milk and raw milk foods could be considered as an abundant resource for obtaining novel lactic acid bacteria (LAB) with unique properties. Eighty-eight samples of yak milk products were collected from Gansu Province in China. Three hundred and nineteen strains of LAB isolated from these samples were identified by phenotypic methods, 16S rRNA gene sequence analysis and PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technology. Among the isolates, one hundred and sixty-four isolates (51.41% of the total) were classified under Lactobacilli, and one hundred and fifty-five (48.59%) belonged to cocci. All the isolates were classified to six genera (Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Enterococcus and Weissella) and twenty-one species. Lactobacillus helveticus (87 strains), Leuconostoc mesenteroides subsp. mesenteroides (49 strains), Streptococcus thermophilus (39 strains), Lactobacillus casei (31 strains) and Lactococcus lactis subsp. lactis (19 strains) were considered as the predominant populations in the yak milk products. The results showed that there were abundant genus and species LAB existing in yak milk products in Gansu Province in China. The obtained LAB pure cultures may be a valuable source for further starter selection.

Corresponding author

Register with J-STAGE for free!