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Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China
Author(s) -
Zuo F.L.,
Feng X.J.,
Chen L.L.,
Chen S.W.
Publication year - 2014
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/lam.12313
Subject(s) - lactobacillus paracasei , food science , lactic acid , lactobacillus , lactococcus , fermentation , lactobacillus rhamnosus , leuconostoc , diacetyl , biology , pediococcus , probiotic , bacteria , enterococcus , microbiology and biotechnology , lactococcus lactis , genetics
Thirty strains of lactic acid bacteria ( LAB ) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus , Lactococcus , Enterococcus , Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL 24 and NL 31 showed the highest proteolytic activity—2·75 and 2·08 mmol Phe l −1 milk, respectively. Strains C, NL 41, SW 2, Z3‐11, NL 42 and Z2‐91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High‐performing strains should be further evaluated for practical application in value‐added fermented dairy products. Significance and Impact of the Study Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high‐performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.