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

Abstract

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.

Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia

“…All isolates had the same homology ≥97% with those in the reference sequence GenBank database at NCBI (Table-2). All species isolated from two processing methods have also been isolated from various other fermented milk products such as traditional fermented dairy foods from Mongolia [17,18], China [19], Africa [20], Algeria [21], Russia [22,23] Tibet [24-26], India [27], and Iran [28].…”

Molecular identification and phylogenetic analysis of lactic acid bacteria isolated from goat raw milk

“…According to Chen et al (36) that the lactic acid bacteria is like any other bacteria and its capability to exchange genetic materials from the environment through the horizontal gene transfer to be more adapted and survive in the new environment. Therefore, compared with traditional identification methods 16S rRNA sequence analysis method is more accurate and more reliable, with obvious advantages in the identification of lactic acid bacteria strains at the level of species (37).…”