Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia |
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| Authors: | Rina Wu Liping Wang Jicheng Wang Haiping Li Bilige Menghe Junrui Wu Mingruo Guo Heping Zhang |
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| Institution: | 1. The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of P.R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, P.R. China;2. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, P.R. China;3. College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China;4. Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT, USA |
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| Abstract: | From 16 samples of traditional fermented koumiss collected in Inner Mongolia Autonomous Region of China, forty‐eight lactobacilli strains were isolated and phenotypically characterized by their abilities to ferment different carbohydrates and by additional biochemical tests. The dominant lactobacilli species were identified as L. casei (17 strains), L. helveticus (10 strains) and L. plantarum (8 strains), with a lower frequency of isolation for L. coryniformis subsp. coryniformis (5 strains), L. paracasei (3 strains), L. kefiranofaciens (2 strains), L. curvatus (1 strain), L. fermentum (1 strain) and W. kandleri (1 strain). The pH values of all these samples were ranging from 3.37 to 3.94. In isolates, L. casei Zhang, L. helveticus ZL12‐1, and L. plantarum BX6‐6 were selected as potentially probiotic strains through the preliminary tests including resistance to low acid, abilities to grow in MRS with bile salts, antimicrobial activities and the viabilities during prolonged cold storage in fermented milk. Moreover 16S rDNA was conducted to confirm the identification. (© 2009 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim) |
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| Keywords: | Koumiss Lactobacilli Probiotic 16S rDNA |
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