Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese

The Journal of General and Applied Microbiology

Yuping Huo²  Zongwei Li²  Zongyi Li²  Yuheng Duan²  Guangyong Qin²  Yanping Wang²  Yimin Cai¹  Zhongfang Tan² 

[1] National Institute of Livestock and Grassland Science;Henan Provincial Key Laboratory of Ion Beam Bio-engineering, Zhengzhou University

关键词: DNA-DNA hybridization;    lactic acid bacteria;    Qula cheese;    16S rRNA gene sequence;    yak milk;   

DOI  :  10.2323/jgam.54.51

学科分类：微生物学和免疫学

来源: Applied Microbiology, Molecular and Cellulrar Biosciences Research Foundation

【 摘 要 】

Fourteen strains of Lactic Acid Bacteria (LAB) isolated from Qula, a Tibetan traditional yak cheese, were divided into four groups (A–D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population.

【 授权许可】

Unknown