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Literature DB >> 20526841

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.

Z H Sun¹, W J Liu, J C Zhang, J Yu, W Gao, M Jiri, B Menghe, T S Sun, H P Zhang.

Abstract

Five samples of Airag and 20 of Tarag (both in Mongolia) were collected from scattered households. One hundred strains of lactic acid bacteria (LAB) were isolated and identified from these samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Eighty-five isolates belonged to the genus Lactobacillus, 15 being classified as coccoid LAB. All isolates belonged to 5 genera and 11 to different species and subspecies. Lactobacillus (Lb.) helveticus was predominant population in Airag samples, Lb. fermentum and Lb. helveticus were the major LAB microflora in Tarag.

Entities: Chemical

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Year: 2010 PMID： 20526841 DOI： 10.1007/s12223-010-0040-7

Source DB: PubMed Journal: Folia Microbiol (Praha) ISSN： 0015-5632 Impact factor: 2.099

11 in total

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2. MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) software version 4.0.

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Review 4. Taxonomy and important features of probiotic microorganisms in food and nutrition.

Authors: W H Holzapfel; P Haberer; R Geisen; J Björkroth; U Schillinger
Journal: Am J Clin Nutr Date: 2001-02 Impact factor: 7.045

5. Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride.

Authors: H Zhu; F Qu; L H Zhu
Journal: Nucleic Acids Res Date: 1993-11-11 Impact factor: 16.971

6. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco.

Authors: K Khedid; M Faid; A Mokhtari; A Soulaymani; A Zinedine
Journal: Microbiol Res Date: 2006-12-21 Impact factor: 5.415

7. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.

Authors: Julius Maina Mathara; Ulrich Schillinger; Phillip Museve Kutima; Samuel K Mbugua; Wilhelm H Holzapfel
Journal: Int J Food Microbiol Date: 2004-08-01 Impact factor: 5.277

Identification and characterization of the dominant lactic acid bacteria isolated from traditional fermented milk in Mongolia.

1. Development of genus/species-specific PCR analysis for identification of Carnobacterium strains.

2. MEGA4: Molecular Evolutionary Genetics Analysis (MEGA) software version 4.0.

3. Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.

Review 4. Taxonomy and important features of probiotic microorganisms in food and nutrition.

5. Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride.

6. Characterization of lactic acid bacteria isolated from the one humped camel milk produced in Morocco.

7. Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya.

8. Lactobacillus isolates from weaned piglets' mucosa with inhibitory activity against common porcine pathogens.

9. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.

10. Identification and characterization of Lactic Acid Bacteria isolated from Tibetan Qula cheese.

1. Angiotensin I-converting enzyme inhibitor activity on egg albumen fermentation.

2. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria.

3. Multilocus sequence typing of Streptococcus thermophilus from naturally fermented dairy foods in China and Mongolia.