Identification of Lactobacillus from koumiss by conventional and molecular methods

Characterization of an anti-Listeria bacteriocin produced by Lactobacillus plantarum LB-B1 isolated from koumiss, a traditionally fermented dairy product from China

“…For centuries, koumiss has been considered not only as an essential food, but also as a nutriment and medicinal remedy (Ishii & Konagaya, 2002). As has been previously reported, koumiss also has some beneficial influence on enhancing immunity, treating tuberculosis and cardiovascular disease (Wang et al, 2008). Previous studies on the bacterial biodiversity in koumiss carried out in our laboratory using denaturing gradient gel electrophoresis (DGGE) revealed that lactic acid bacteria (LAB) were predominant (Hao et al, 2010).…”

Gene expression profile of probiotic Lactobacillus casei Zhang during the late stage of milk fermentation

“…Ten microliters of supernatant was injected into the HPLC (Agilent 1100, USA) for analysis. Mobile phase was water to acetonitrile (20/80, v/ v), with the flow rate was set at 0.7 mL min À1 , a UV detector set at 210 nm and ZORBAX carbohydrate NH 2 column (5 mm, 4.6 Â 250 mm, Agilent, USA) operated at 40 C. The contents of lactic acid and acetic acid were determined by method described by Wang et al (2008). Mobile phase was 10 mmol L À1 phosphate buffered solution (pH ¼ 2.5)/methanol (5/95, v/v), with a flow rate 0.5 mL min À1 , the UV detector set at 210 nm and ZORBAX SB-Aq colum (5 mm, 4.6 Â 150 mm, Agilent, USA) operated at 35 C.…”

“…casei Zhang is a new probiotic strain isolated from homemade koumiss in Inner Mongolia of China (Li, Lu, Guo, Li, & Zhang, 2010;Wang et al, 2008Wang et al, , 2009Wu, Wang, Yu et al, 2009;Zhang et al, 2008;Zhang, Yu, Wu et al, 2010), which has been used as starter in the manufacture of dairy products (Wang, Dong, Chen, Cui, & Zhang, 2010). It has high tolerance to simulated gastric, intestine juices and bile salts, similar to commercial probiotic strain L. casei Shirota ).…”

Molecular cloning and characterisation of alpha subunit of H⁺-ATPase in Lactobacillus casei Zhang

“…Lactobacillus casei Zhang is a natural lactobacillus that was isolated from traditional home-made koumiss (Zhang et al 2006a), while Lactobacillus casei ATCC334 was isolated from emmental cheese. Moreover, a comparative sequence analysis of the genes encoding 16S rRNA of Lactobacillus casei ATCC334 and Lactobacillus casei Zhang had the same 16S rRNA sequence with homology of 100% (Wang et al 2008). However, when we checked the physiological and biochemical characteristics of these two strains, we found that Lb.…”