Open AccessIsolation and Identification of Lactic Acid Bacteria from Koumiss in Xinjiang, China
Author(s) -
Haïyan Zhou,
Longtao Wu,
Pan Hu,
Xin Zhao,
Bihui Liu
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/565/1/012054
Subject(s) - lactobacillus fermentum , lactic acid , lactobacillus , biology , bacteria , microbiology and biotechnology , 16s ribosomal rna , gram positive bacteria , isolation (microbiology) , bacillus cereus , gram staining , enterococcus , food science , fermentation , lactobacillus plantarum , antimicrobial , genetics
Koumiss is a traditional fermented drink in Xinjiang, which is rich in microorganisms. In this study, seven strains of lactic acid bacteria were isolated and identified from Xinjiang homemade koumiss by traditional separation culture method, Gram staining method and 16s rDNA sequencing analysis. The observation of colonial morphology showed that seven isolates mostly round milky white with convex surfaces, and the results of gram staining showed that all seven isolates were gram-positive. The isolates were considered to be Enterococcus sp., Streptococcus gallolyticus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus fermentum, Bacillus cereus and Enterococcus durans separately through 16s rDNA sequencing analysis. These results can provide scientific basis for the diversity of lactic acid bacteria in dairy products in Xinjiang, and provide theoretical support for the development of lactic acid bacteria food.