Molecular Biological Identification of Lactic Acid Bacteria in Fermented Camel Milk as A Kazakh Traditional Food in Xinjiang

doi:10.7506/spkx1002-6630-201101041

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 173-176.doi: 10.7506/spkx1002-6630-201101041

• Bioengineering • Previous Articles Next Articles

Molecular Biological Identification of Lactic Acid Bacteria in Fermented Camel Milk as A Kazakh Traditional Food in Xinjiang

WU Yun1，HUANG Peng2，LI Yuan1， ZHANG Xiao-yan1，XU Zhen-zhen1，WANG Bing-feng2，SHI Jing1

1. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi 830052, China；
2. College of Science and Technology, Xinjiang Agricultural University, Urumqi 830052, China

Received:2010-09-21 Revised:2010-12-17 Online:2011-01-15 Published:2010-12-28
Contact: WU Yun1 E-mail:wuyunster@sina.com

Abstract

Abstract:

The genetically stable and vigorous lactic acid bacteria strains isolated from fermented camel milk made by Kazakh herdsmen in Xinjiang autonomous region were cultured sequentially in MRS medium and seed medium, followed by DNA extraction, PCR amplification and 16S rDNA sequence analysis. The sequencing results were submitted to NCBI database for sequence alignment. The phylogenetic tree based on 16S rDNA sequence established with the MegAlign Fasta software showed that similarity was 94.6% for strain isolate A3 and Lactobacillus rhamnosus (HM162419) and 96.6% for strain isolate B1 and Lactococcus lactis subsp. lactis (EU872262).

Key words: actic acid bacteria, 16S rDNA, molecular identification, fermented camel milk

CLC Number:

TS 203

WU Yun1，HUANG Peng2，LI Yuan1， ZHANG Xiao-yan1，XU Zhen-zhen1，WANG Bing-feng2，SHI Jing1. Molecular Biological Identification of Lactic Acid Bacteria in Fermented Camel Milk as A Kazakh Traditional Food in Xinjiang[J]. FOOD SCIENCE, 2011, 32(1 ): 173-176.

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Molecular Biological Identification of Lactic Acid Bacteria in Fermented Camel Milk as A Kazakh Traditional Food in Xinjiang

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