Isolation and Identification of Lactic Acid Bacteria and Microbial Diversity in Camel Dairy Products from Alxa Region, Inner Mongolia

被引：1
作者：
Su, Qian [1 ]
Sun, Jie [1 ]
Du, Ping [1 ]
Zhao, Jie [1 ]
Yu, Jie [1 ]
Chen, Yongfu [1 ]
机构：
[1] Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural U
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 06期
关键词：
camel milk; lactic acid bacteria; metagenomic; microbial diversity;
D O I：
10.16429/j.1009-7848.2024.06.034
中图分类号：
学科分类号：
摘要：
Inner Mongolia traditional dairy products are high quality medium for lactic acid bacteria. In order to preserve lactic acid bacteria resources in camel dairy products in Alxa region of Inner Mongolia and study the microbial diversity, the pure culture method and metagomic sequencing technology were respectively used to evaluate and preserve. Metagenomic results showed that the microbial diversity of fresh camel milk was significantly higher than that of sour camel milk, and 157 species were identified from 18 samples. Lactococcus lactis (13.22 %) and Acinctobacter guillouiae (10.65%) were the dominant species. The dominant species were Lactobacillus helveticus (72.66%), Lactobacillus kefiranofaciens (8.32%) and Lactococcus lactis (4.28%). A total of 121 strains of Lactobacillus were further isolated from the samples by pure culture and identified as 14 species of 4 genera, in which the dominant specie of fresh camel milk is Lactococcus lactis (62.00%). The dominant species were the Lactobacillus helveticus (40.00%) and the Lactobacillus kefiranofaciens (19.00%), which were consistent with the metapomic results. The combination of metagomic sequencing and pure culture method effectively realized the microbial diversity analysis and Lactobacillus resource mining of camel milk samples, providing a theoretical basis for the industrial production of camel milk and the utilization of lactobacillus resources. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：392 / 401
页数：9
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