Identification And Biodiversity Of LAB Isolated From Traditional Fermented Dairy Products In Xinjiang

In this study, lactic acid bacteria were isolated using pure culture method from86traditional fermented dairy products of herding families(82samples of fermented milk,3copies of fermented horse milk,1fermented camel milk) collected from Yili Kazakh Autonomous Prefecture in Xinjiang including four areas:Tex county, Zhaosu county, Gongliu county and Yining county. Those isolates were identified by morphology and molecular biology. After that the diversity of lactic acid bacteria were analyzed by PCR-DGGE in16samples of yogurt from Tex county and zhaosu county. The results showed that:A total of706strains were identified to8genus and27species or subspecies of LAB were isolated from86fermented dairy products. The result was including:E. durans for21strains, E.faecalis2strains, E.faecium for16strains, E. italicus for5strains, L. brevis for3strains, L. coryniformis subsp. torquens for2strains, L. delbrueckii subsp. bulgaricus for141strains, L. fermentum for123strains, L. graminis for4strains, L. helveticus for108strains, L. kefiranofaciens subsp. kefir anofaciens for7strains, L. kefiri for12strains, L. paracasei for12strains, L. plant arum for21strains, L. sakei for6strains, L. garvieae for7strains, Lac. lactis subsp. cremoris for3strains, Lac. lactis subsp. lactis for31strains, Leu. citreum for3strains, Leu.lactis for66strains, Leu.mesenteroides for55strains, Leu. pseudomesenteroides for10strains, P. pentosaceus for4strains, St. thermophilus for41strains, V. carniphilus for1strains, W. cibaria for1strains and W. confuse for1strains.The predominant microflora from Yili Autonomous Prefecture in Xinjiang were L. delbrueckii subsp. bulgaricus(19.97%), L. fermentum(17.42%) and L. helveticus(15.30%),52.7%of the total isolation.5genus and9species or subspecies of LAB were isolated using traditional method from16yogurts, those were E. faecium, E. italicus,L, delbrueckii sp. bulgaricus, L. fermentum, L. helveticus,L. plant arum, Lac. lactis sp. lactis. Leu. lactis and St. thermophilus.4genus and9species or subspecies of LAB were isolated using PCR-DGGE technology, those were L. helveticus, L. delbrueckii subsp. bulgaricus, E. faecium, E. ludwigii, Enterococcus. sp., L. plantarum, Lac. lactis subsp. lactis and St. thermophilus. No E. ludwigii and Enterococcus. sp isolated were isolated from traditional method. Both traditional method and PCR-DGGE technology showed the predominant microflora from16yogurts,and the population structures were different in different districts.