Abstract:
Objective Microorganisms in the traditional koumiss yoghurts sampled from 4 regions in Xinjiang were isolated and identified.
Method Microbes including lactic acid bacteria and yeasts in 30 traditional koumiss yoghurts from Aheqi, Gejiagou, Wusu, and Nalati regions in the province were isolated and purified by plate cultivation method. Morphological characteristics of the isolates were examined, and molecular identification conducted by rDNA/ITS sequencing.
Result Seventy strains, which included 64 bacteria and 6 yeasts belonging to 18 species, 7 families, and 12 genera, were isolated. Of them, 10 strains from Aheqi belonged to one family, two genera, and 4 species; 25 from Gejiagou belonged to 6 families, 10 genera, and 9 species; 7 from Wusu belonged to one family, one genus, and 4 species; and 28 from Nalati belonged to 6 families, 7 genera, and 9 species. Enterococcus durans constituted a dominant 17.14% of the species, while Lacticaseibacillus paracasei accounted for 14.29%, Lactobacillus helveticus comprised 4.29%, and the others collectively made up the remaining 54.28%.
Conclusion The 70 strains isolated from 30 koumiss yoghurts were identified with taxological classifications. The information would aid further studies on probiotics and other health-related functions of the traditional product.
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