356
Views
0
CrossRef citations to date
0
Altmetric
Articles

Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China

ORCID Icon, , , , , , & show all

References

  • Achilleos, C., and F. Berthier. 2017. Evaluation of qPCR and plate counting for quantifying thermophilic starters in cheese. Food Microbiol. 65:149–159. doi:10.1016/j.fm.2017.01.024.
  • Aghababaie, M., M. Khanahmadi, and M. Beheshti. 2015. Developing a kinetic model for co-culture of yogurt starter bacteria growth in ph controlled batch fermentation. J. Food Eng. 166:72–79. doi:10.1016/j.jfoodeng.2015.05.013.
  • Altschul, S. F., T. L. Madden, A. A. Schaffer, J. Zhang, Z. Zhang, W. Miller, and D. J. Lipman. 1997. Gapped blast and psi-blast: A new generation of protein database search programs. Nucleic Acids Res. 25:3389–3402.
  • An, Y., Y. Adachi, and Y. Ogawa. 2015. Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia. Anim. Sci. J. 75:245–252. doi:10.1111/j.1740-0929.2004.00183.x.
  • Bao, Q. H., W. J. Liu, J. Yu, W. H. Wang, M. J. Qing, X. Chen, F. Wang, J. C. Zhang, W. Y. Zhang, J. M. Qiao, et al. 2012. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. J. Gen. Appl. Microbiol. 58:95–105.
  • Cao, J. L., J. X. Yang, Q. C. Hou, H. Y. Xu, Y. Zheng, H. P. Zhang, and L. B. Zhang. 2017. Assessment of bacterial profiles in aged, home-made Sichuan paocai brine with varying titratable acidity by PacBio SMRT sequencing technology. Food Control 78:14–23. doi:10.1016/j.foodcont.2017.02.006.
  • Chen, Y., W. Liu, J. Xue, J. Yang, X. Chen, Y. Shao, L. Y. Kwok, M. Bilige, L. Mang, and H. Zhang. 2014. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9. J. Dairy Sci. 97:6680–6692. doi:10.3168/jds.2014-7962.
  • Davati, N., F. T. Yazdi, S. Zibaee, F. Shahidi, and M. R. Edalatian. 2015. Study of lactic acid bacteria community from raw milk of Iranian one humped hamel and evaluation of their probiotic properties. Jundishapur J. Microbiol. 8:e16750. doi:10.5812/jjm.8(5)2015.16750.
  • Dave, R. I., and P. Shah. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. J. Dairy Sci. 79:1529–1536. doi:10.3168/jds.S0022-0302(96)76513-X.
  • Furet, J. P., P. Quenee, and P. Tailliez. 2004. Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR. Int. J. Food Microbiol. 97:197–207. doi:10.1016/j.ijfoodmicro.2004.04.020.
  • Fusco, V., G. M. Quero, G. S. Cho, J. Kabisch, D. Meske, H. Neve, W. Bockelmann, and C. M. A. P. Franz. 2015. The genus Weissella: Taxonomy, ecology and biotechnological potential. Front Microbiol. 6:155. doi:10.3389/fmicb.2015.00155.
  • Gardini, F., R. Lanciotti, M. E. Guerzoni, and S. Torriani. 1999. Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus, in fermented milks. Int. Dairy. J. 9:125–134.
  • Griffiths, M. W., and A. M. Tellez. 2013. Lactobacillus helveticus: The proteolytic system. Front Microbiol. 4:30. doi:10.3389/fmicb.2013.00077.
  • Herbel, S. R., B. Lauzat, M. Nickisch-Rosenegk, M. Kuhn, J. Murugaiyan, L. H. Wieler, and S. Guenther. 2013. Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR. J. Appl. Microbiol. 115:1402–1410. doi:10.1111/jam.12341.
  • Hor, Y. Y., L. C. Lew, A. S. Y. Lau, J. S. Ong, L. O. Chuah, Y. Y. Lee, S. B. Choi, F. Rashid, N. Wahid, Z. H. Sun, et al. 2018. Probiotic Lactobacillus casei Zhang (LCZ) alleviates respiratory, gastrointestinal & RBC abnormality via immuno-modulatory, anti-inflammatory & anti-oxidative actions. J. Funct. Foods. 44:235–245. doi:10.1016/j.jff.2018.03.017.
  • Kneifel, W., and B. Pacher. 1993. An X-Glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products. Int. Dairy J. 3:277–291. doi:10.1016/0958-6946(93)90069-C.
  • Konuspayeva, G., B. Faye, G. Loiseau, and D. Levieux. 2007. Lactoferrin and immunoglobulin contents in camel’s milk (camelus bactrianus, camelus dromedarius, and hybrids) from Kazakhstan. J. Dairy Sci. 90:38–46. doi:10.3168/jds.S0022-0302(07)72606-1.
  • Kwok, L. Y., J. C. Zhang, Z. Guo, Q. M. Gesudu, Y. Zheng, J. M. Qiao, D. X. Huo, and H. P. Zhang. 2014. Characterization of fecal microbiota across seven Chinese ethnic groups by quantitative polymerase chain reaction. PLoS One 9:e93631. doi:10.1371/journal.pone.0093631.
  • Li, J., Y. Zheng, H. Y. Xu, X. X. Xi, Q. C. Hou, S. Z. Feng, L. Wuri, Y. F. Bian, Z. J. Yu, L. Y. Kwok, et al. 2017. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses. BMC Microbiol. 17:1–11. doi:10.1186/s12866-016-0921-2.
  • Li, W., M. Mutuvulla, X. H. Chen, M. Jiang, and M. S. Dong. 2012. Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process. Eur. Food Res. Technol. 235:497–505. doi:10.1007/s00217-012-1779-7.
  • Liu, W. J., Y. Zheng, L. Y. Kwok, Z. H. Sun, J. C. Zhang, Z. Guo, Q. C. Hou, B. Menhe, and H. P. Zhang. 2015. High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow’s milk in Russia. BMC Microbiol. 15:45. doi:10.1186/s12866-015-0385-9.
  • O’Sullivan, D., R. P. Ross, G. F. Fitzgerald, and A. Coffey. 2000. Investigation of the relationship between lysogeny and lysis of Lactococcus lactis in cheese using prophage-targeted PCR. Appl. Environ. Microbiol. 66:2192–2198.
  • Ren, Y., Y. R. Yang, D. L. Zhang, D. Wang, H. P. Zhang, and W. J. Liu. 2017. Diversity analysis and quantification of lactic acid bacteria in traditionally fermented yaks’ milk products from Tibet. Food Biotechnol. 31:1–19. doi:10.1080/08905436.2016.1269290.
  • Reuter, G. 1985. Elective and selective media for lactic acid bacteria. Int. J. Food Microbiol. 2:55–68. doi:10.1016/0168-1605(85)90057-1.
  • Sanchez, C., A. R. Neves, J. Cavalheiro, M. M. Dos Santos, N. Garcia-Quintans, P. Lopez, and H. Santos. 2008. Contribution of citrate metabolism to the growth of Lactococcus lactis CRL264 at low pH. Appl. Environ. Microbiol. 74:1136–1144. doi:10.1128/AEM.01061-07.
  • Scarpellini, M., D. Mora, S. Colombo, and L. Franzetti. 2002. Development of genus/species-specific PCR analysis for identification of Carnobacterium strains. Curr. Microbiol. 45:24–29. doi:10.1007/s00284-001-0043-3.
  • Shah, N. P. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83:894–907. doi:10.3168/jds.S0022-0302(00)74953-8.
  • Song, Y. Q., Z. H. Sun, C. Y. Guo, Y. R. Wu, W. J. Liu, J. Yu, B. Menghe, R. F. Yang, and H. P. Zhang. 2016. Genetic diversity and population structure of Lactobacillus delbrueckii subspecies bulgaricus isolated from naturally fermented dairy foods. Sci. Rep. 6:22704. doi:10.1038/srep22704.
  • Sun, Z. H., W. J. Liu, J. C. Zhang, J. Yu, W. Y. Zhang, C. K. Cai, B. Menghe, T. S. Sun, and H. P. Zhang. 2010b. Identification and characterization of the dominant lactobacilli isolated from koumiss in China. J. Gen. Appl. Microbiol. 56:257–265. doi:10.2323/jgam.56.257.
  • Sun, Z. H., W. J. Liu, W. Gao, M. Yang, J. C. Zhang, L. Wu, J. G. Wang, B. L. G. Menghe, T. S. Sun, and H. P. Zhang. 2010a. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J. Gen. Appl. Microbiol. 56:1–10. doi:10.2323/jgam.56.1.
  • Tamura, K., G. Stecher, D. Peterson, A. Filipski, and S. Kumar (2013). Mega6: molecular evolutionary genetics analysis version 6.0. Mol. Biol. Evol. 30:2725–2729.
  • Thompson, J. 1879. The value of koumiss in wasting diseases. Brit. Med. J. 1:270. doi:10.1136/bmj.1.947.270.
  • Wang, D., W. J. Liu, Y. Ren, L. L. De, D. L. Zhang, Y. R. Yang, Q. H. Bao, H. P. Zhang, and B. L. G. Menghe. 2016. Isolation and identification of lactic acid bacteria from traditional dairy products in baotou and bayannur of midwestern inner mongolia and q-PCR analysis of predominant species. Korean J. Food Sci. An. 36:499–507. doi:10.5851/kosfa.2016.36.4.499.
  • Wang, L. F., J. C. Zhang, Z. Guo, L. Kwok, C. Ma, W. Zhang, Q. Lv, W. Q. Huang, and H. P. Zhang. 2014. Effect of oral consumption of probiotic Lactobacillus plantarum P-8 on fecal microbiota, SIgA, SCFAs, and TBAs of adults of different ages. Nutrition 30:776–783.e1. doi:10.1016/j.nut.2013.11.018.
  • Wang, Z. L., Y. Bao, Y. Zhang, J. C. Zhang, G. Q. Yao, S. Q. Wang, and H. P. Zhang. 2013. Effect of soymilk fermented with Lactobacillus plantarum p-8 on lipid metabolism and fecal microbiota in experimental hyperlipidemic rats. Food Biophys. 8:43–49. doi:10.1007/s11483-012-9282-z.
  • Wassenaar, T. M., and G. Klein. 2008. Safety aspects and implications of regulation of probiotic bacteria in food and food supplements. J. Food Prot. 71:1734–1741.
  • Watanabe, K., J. Fujimoto, M. Sasamoto, J. Dugersuren, T. Tumursuh, and S. Demberel. 2008. Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J. Microb. Biot. 24:1313–1325. doi:10.1007/s11274-007-9604-3.
  • Wu, R., W. Wang, D. Yu, W. Zhang, Y. Li, Z. Sun, J. Wu, H. Meng, and H. Zhang. 2009. Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional homemade koumiss in Inner Mongolia of China. Mol. Cell. Proteomics. 8:2321–2338. doi:10.1074/mcp.M800483-MCP200.
  • Xu, H. Y., W. J. Liu, Q. Gesudu, Z. H. Sun, J. C. Zhang, Z. Guo, Y. Zheng, Q. C. Hou, J. Yu, Y. T. Qin, et al. 2015. Assessment of the bacterial and fungal diversity in home-made yoghurts of Xinjiang, China by pyrosequencing. J. Sci. Food. Agric. 95:2007–2015. doi:10.1002/jsfa.6912.
  • Yang, S. Y., F. X. Lu, Z. X. Lu, X. M. Bie, Y. Jiao, L. J. Sun, and B. Yu. 2008. Production of γ-aminobutyric acid by Streptococcus salivarius subsp. thermophilus Y2 under submerged fermentation. Amino Acids 34:473. doi:10.1007/s00726-007-0549-5.
  • Yang, Y. M., A. Shevchenko, A. Knaust, I. Abuduresule, W. Y. Li, X. J. Hu, C. S. Wang, and A. Shevchenko. 2014. Proteomics evidence for kefir dairy in early bronze age China. J. Archaeol Sci. 45:178–186. doi:10.1016/j.jas.2014.02.005.
  • Yu, J., H. M. Wang, M. S. Zha, Y. T. Qing, N. Bai, Y. Ren, X. X. Xi, W. J. Liu, B. L. G. Menghe, and H. P. Zhang. 2015. Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia. J. Dairy Sci. 98:5143–5154. doi:10.3168/jds.2015-9460.
  • Yu, J., W. Gao, M. J. Qing, Z. H. Sun, W. H. Wang, W. J. Liu, L. Pan, T. Sun, H. M. Wang, N. Bai, et al. 2012. Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China. J. Gen. Appl. Microbiol. 58:163–172.
  • Yu, J., W. H. Wang, B. L. G. Menghe, M. T. Jiri, H. M. Wang, W. J. Liu, Q. H. Bao, Q. Lu, J. C. Zhang, F. Wang, et al. 2011. Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. J. Dairy Sci. 94:3229–3241. doi:10.3168/jds.2010-3727.
  • Zhong, Z., Q. C. Hou, L. Y. Kwok, Z. J. Yu, Y. Zheng, Z. H. Sun, B. L. G. Menghe, and H. P. Zhang. 2016. Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type. J. Dairy. Sci. 99:7832–7841. doi:10.3168/jds.2015-10825.
  • Zhu, H., F. Qu, and L. H. Zhu. 1993. Isolation of genomic DNAs from plants, fungi and bacteria using benzyl chloride. Nucleic Acids Res. 21:5279. doi:10.1093/nar/21.22.5279.
  • Zuo, F. L., X. J. Feng, L. L. Chen, and S. W. Chen. 2015. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western tianshan mountains of China. Lett. Appl. Microbiol. 59:549–556. doi:10.1111/lam.12313.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.