Biodiversity and Quantitative Analysis of Lactic Acid Bacteria in Traditionally Fermented Milk Products from Seven Pasturing Areas of Tibet

doi:10.7506/spkx1002-6630-201317031

Abstract

Abstract:

To investigate the biodiversity of lactic acid bacteria from traditionally fermented milk products in Tibet, 56
samples of milk products were collected from different herdsman families in seven pasturing areas of Tibet. Colony counting
was conducted for lactic acid bacteria and yeasts separately by dilution and pour-plate method. Suspected strains of lactic acid
bacteria were selected according to morphology and simple biochemical tests, and further identified by traditional taxonomy
methods and 16S rRNA sequence analysis. Results showed that the average population of lactic acid bacteria in these fermented
milk samples was (6.38 ± 1.54) (lg (CFU/mL)) compared to (5.27 ± 1.63) (lg (CFU/mL)) for yeast. A total of 110 lactic acid
bacteria were found in all the tested samples, including 96 Lactobacillus strains, 10 Lactococcus strains, 2 Enterococcus strains
and 1 Pediococcus strain. The 96 Lactobacillus strains were assigned to 8 species, including Lactobacillus casei
(48), L. plantarum (18), L. parabuchneri (9), L. fermentum (7), L.delbrueckii subsp. bulgaricus (5), L. breris (4), L. acidophilus
(2) and L. diolivorans (3). The 14 coccus strains were assigned to Lactococcus (2), Enterococcus (1) and Pediococcus (1).
Lactobacillus casei was the predominant species, accounting for 43.64% of the total isolates. This study may provide sufficient
data to elucidate a huge biodiversity in lactic acid bacteria from Tibetan traditionally fermented milk products.

Key words: Tibet, fermented milk, lactic acid bacteria, biodiversity

CLC Number:

Q939.11

CHEN Zhi-lan1，YANG Ji-xia2，LI Meng-han1，LI Xiao-wei1，NAN Zhi-qiang1，GONG Wen-feng1. Biodiversity and Quantitative Analysis of Lactic Acid Bacteria in Traditionally Fermented Milk Products from Seven Pasturing Areas of Tibet[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317031.

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Biodiversity and Quantitative Analysis of Lactic Acid Bacteria in Traditionally Fermented Milk Products from Seven Pasturing Areas of Tibet

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