“…and many traditional dairy products like fermented yak milk, fermented goat milk, koumiss, butter, cheese, kefi r, whey and qula (Badis et al, 2004;Chena et al, 2008;Duan et al, 2008;Kongo et al, 2007;Liu et al, 2009;Ouadghiri et al, 2005;Watanabe et al, 2008;Zhang et al, 2008a, b). Therefore, more and more basic work on isolation, genotypic and phenotypic studies was applied to wild LAB, which were isolated from raw milk and traditional fermented dairy products (Cogan et al, 1997;Wouters et al, 2002).…”