Open AccessThe Isolation and Identification of Lactobacillus from Naturally Fermented Yoghurt
Author(s) -
Ya Wu,
DongDong Wu,
Danyan Liu,
Juling Chen,
Xin Zhao
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/565/1/012055
Subject(s) - lactobacillus , fermentation , lactic acid , bacteria , 16s ribosomal rna , microbiology and biotechnology , isolation (microbiology) , biology , food science , genetics
Lactic acid bacteria were isolated from natural fermented yoghurt by traditional isolation and culture method, and identified by gram staining and 16S rDNA sequencing analysis. The results showed that 5 strains of lactic acid bacteria were obtained, which were X22-1, X22- 2, X22-3, X22-4 and X40-1. After 16S rDNA sequencing, X22-1, X22-3, X40-1 were Lactobacillus fermentans , X22-2 and X22-4 were Lactobacillus delbrueckii subsp. Bulgaricus.