Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese

被引：55

作者：

Duan, Yuheng ^{[2
]}

Tan, Zhongfang ^{[2
]}

Wang, Yanping ^{[2
]}

Li, Zongwei ^{[2
]}

Li, Zongyi ^{[2
]}

Qin, Guangyong ^{[2
]}

Huo, Yuping ^{[2
]}

Cai, Yimin ^{[1
]}

机构：

[1] Natl Inst Livestock & Grassland Sci, Nasushiobara, Tochigi 3292793, Japan

[2] Zhengzhou Univ, Henan Prov Key Lab Ion Beam Bioengn, Zhengzhou, Henan, Peoples R China

来源：

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY | 2008年 / 54卷 / 01期

关键词：

DNA-DNA hybridization; lactic acid bacteria; Qula cheese; 16S rRNA gene sequence; yak milk;

D O I：

10.2323/jgam.54.51

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fourteen strains of Lactic Acid Bacteria (LAB) isolated from Quia, a Tibetan traditional yak cheese, were divided into four groups (A-D) according to morphological and biochemical characteristics. On the basis of the 16S rRNA gene sequence analysis, group A and group B strains were placed in the cluster making up the genus Leuconostoc, which together with Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides, formed a distinct cluster. The group C strain was clearly identified as Enterococcus faecium by forming a very well defined cluster with this species. The group D strains were placed in the lactobacilli cluster with Lactobacillus plantarum and Lactobacillus pentosus being the closely related species. On the basis of DNA-DNA hybridization, strains in the groups A, B, C and D were identified as Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc pseudomesenteroides, Enterococcus faecium and Lactobacillus plantarum, respectively. Leuconostoc mesenteroides subsp. dextranicum was the dominate member of the population.

引用

页码：51 / 60

页数：10

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