Molecular Identification of Lactic Acid Bacteria Isolated from the Traditional Fermented Yak Yogurt in Western Sichuan Region

DOI

10.2991/emim-17.2017.252How to use a DOI?

Keywords

Yak yogurt; Lactic acid bacteria; 16S rDNA; Molecular identification

Abstract

He 32 strains genetically stable and vigorous lactic acid bacteria isolated from fermented yak milk made by tibetans in Sichuan that were performered microscopic examination ,including 10 strains of Lactobacillus and 22 strains of Lactococcus after cultured, followed DNA extraction, PCR amplification. The sequencing results were submitted to NCBI database for sequence alignment(identities 97.5%). Showed there are 5 main spcies in the traditional fermented yak yogurt: Lactobacillus 5 strains (15.6%), Lactococcus 3 strains (9.4%), Leuconostoc 3 strains (9.4%), Bacillus 3 strains (9.4%), Enterococcus 16 strains (50.0%), with two strain identified unsuccessfully (No. 31 and 32, the preliminary result is Lactobacillus, identities is 95.0%). Then established the phylogenetic tree based on 16S rDNA sequence with MEGA5.05 software to analyze and provide theory reference for lactic acid bacteria genetic diversity in yak milk from the western Sichuan basin.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Lu Ren
AU  - Huayi Suo
PY  - 2017/04
DA  - 2017/04
TI  - Molecular Identification of Lactic Acid Bacteria Isolated from the Traditional Fermented Yak Yogurt in Western Sichuan Region
BT  - Proceedings of the 7th International Conference on Education, Management, Information and Mechanical Engineering (EMIM 2017)
PB  - Atlantis Press
SP  - 1244
EP  - 1252
SN  - 2352-538X
UR  - https://doi.org/10.2991/emim-17.2017.252
DO  - 10.2991/emim-17.2017.252
ID  - Ren2017/04
ER  -