title: Investigation on culturable microflora in Tibetan kefir grains from different areas of China.
abstract: Four samples of Tibetan kefir grains (TK-ZJUJ 01-04) from Tibet and surrounding areas were investigated via phenotypic and genotypic methods to compare and analyze the diversity of culturable microflora among different origins. As a result, 4 genera of microorganisms from TK-ZJUJ01: Bacillus subtilis (2.9 × 10(7) cfu/mL), Lactococcus lactis (8.2 × 10(7) cfu/mL), Kluyveromyces marxianus (3.0 × 10(6) cfu/mL), Saccharomyces cerevisiae (9.0 × 10(6) cfu/mL); 4 genera from TK-ZJUJ02: Lactobacillus kefiri (1.0 × 10(8) cfu/mL), Pichia kudriavzevii (5.0 × 10(6) cfu/mL), K. marxianus (1.9 × 10(7) cfu/mL), Kazachstania unispora (6.2 × 10(7) cfu/mL); 6 genera from TK-ZJUJ03: Leuconostoc lactis (4.6 × 10(7) cfu/mL), L. lactis (3.0 × 10(7) cfu/mL), Lactobacillus plantarum (3.0 × 10(7) cfu/mL), K. unispora (3.0 × 10(6) cfu/mL), K. marxianus (2.0 × 10(6) cfu/mL), (1.7 × 10(7) cfu/mL); and 4 genera from TK-ZJUJ04: L. plantarum (1.8 × 10(7) cfu/mL), Acetobacter fabarum (5.0 × 10(6) cfu/mL), K. unispora (6.2 × 10(7) cfu/mL), Pichia guilliermondii (6.2 × 10(7) cfu/mL) were identified. Yeasts like P. kudriavzevii and P. guilliermondii isolated in this study were the first time reported in Tibetan kefir grains. For TK-ZJUJ 01-03, lactic acid bacteria were the major microorganisms, which accounted for more than 50% of all the microbial population, while for TK-ZJUJ04, the largest microbial group was yeasts which accounted for more than 50%. In a word, study of diversity and composition of microflora provided us theoretical foundation for further investigation and application of Tibetan kefir grains.
  
  
  CONCLUSIONS
  This is the basic research in order to develop and industrialize a new kind of yogurt starter which is naturally formed microbiota with both lactic acid bacteria and yeasts in it.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Gao
authors.forename: Fengying
authors.initials: F
authors.lastname: Gu
authors.forename: Nesredin H
authors.initials: NH
authors.lastname: Abdella
authors.forename: Hui
authors.initials: H
authors.lastname: Ruan
authors.forename: Guoqing
authors.initials: G
authors.lastname: He
mesh_terms: D001419:Bacteria / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D002681:China; D015169:Colony Count, Microbial; D043302:Cultured Milk Products / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D005838:Genotype; D054892:Metagenome; D008855:Microscopy, Electron, Scanning; D010641:Phenotype; D018609:Tibet; D015003:Yeasts / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*