Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis

被引：67

作者：

Liu, Wenjun ^{[1
,2
]}

Bao, Qiuhua ^{[1
,2
]}

Jirimutu ^{[1
,2
]}

Qing, Manjun ^{[1
,2
]}

Siriguleng ^{[1
,2
]}

Chen, Xia ^{[1
,2
]}

Sun, Ting ^{[1
,2
]}

Li, Meihua ^{[1
,2
]}

Zhang, Jiachao ^{[1
,2
]}

Yu, Jie ^{[1
,2
]}

Bilige, Menghe ^{[1
,2
]}

Sun, Tiansong ^{[1
,2
]}

Zhang, Heping ^{[1
,2
]}

机构：

[1] Inner Mongolia Agr Univ, Key Lab Dairy Biotechnol & Engn, Minist Educ, Hohhot, Peoples R China

[2] Minist Agr, Dairy Proc Lab, Natl Dairy Prod Technol & Res Ctr, Inner Mongolia 010018, Peoples R China

来源：

MICROBIOLOGICAL RESEARCH | 2012年 / 167卷 / 02期

关键词：

Tarag; Lactic acid bacteria; 16S rRNA gene; DGGE; Biodiversity; TRADITIONAL FERMENTED MILK; LACTOBACILLUS; PRODUCTS; YOGURTS; KOUMISS; AIRAG;

D O I：

10.1016/j.micres.2011.05.001

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Tarag is a characteristic fermented dairy product with rich microflora (especially lactic acid bacteria), developed by the people of Mongolian nationality in Inner Mongolia of China and Mongolia throughout history. One hundred and ninety-eight samples of Tarag were collected from scattered households in Eastern Inner Mongolia, and total of 790 isolates of lactic acid bacteria (LAB) were isolated by traditional pure culture method. To identify these isolates and analyze their biodiversity, 165 rRNA gene sequences analysis and PCR-DGGE were performed respectively. The results showed that 790 isolates could be classified as 31 species and Subspecies. Among these isolates. Lactobacillus helveticus (153 strains, about 19.4%), Lactococcus lactis subsp. lactis (132 strains, about 16.7%) and Lactobacillus casei (106 strains, about 11.0%) were considered as the predominated species in the traditional fermented dairy products (Tarag) in Eastern Inner Mongolia. It was shown that the biodiversity of LAB in Tarag in Inner Mongolia was very abundant, and this traditional fermented dairy product could be considered as valuable resources for LAB isolation and probiotic selection. (C) 2011 Elsevier GmbH. All rights reserved.

引用

页码：110 / 115

页数：6