title: Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
abstract: Thirty strains of lactic acid bacteria (LAB) were isolated from herders' traditional dairy products collected from Xinjiang, China. The species Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc were identified by 16S ribosomal RNA gene sequencing analysis and conventional observation. The strains' fermentation characteristics, including milk acidification, proteolysis, autolysis, antimicrobial activity and diacetyl production, were assayed and compared. Strains NL24 and NL31 showed the highest proteolytic activity-2·75 and 2·08 mmol Phe l(-1) milk, respectively. Strains C, NL41, SW2, Z3-11, NL42 and Z2-91 had high autolytic activity. In addition, most of the wild strains produced diacetyl, half of them to high levels. This study provides a clue to LAB biodiversity in traditional dairy foods produced by herders in the western Tianshan Mountains. High-performing strains should be further evaluated for practical application in value-added fermented dairy products.
  
  
  CONCLUSIONS
  Our results reveal a certain variety of lactic acid bacteria (LAB) in traditional dairy products from Xinjiang. Some of the LAB strains, such as Lactobacillus rhamnosus NL24 and Lactobacillus paracasei SW2, possess excellent functional properties and have the potential for application in indigenous fermented dairy products. Performance of the newly isolated strains in cheese or yogurt manufacturing was further evaluated. Application of the high-performing strains to enrich the flavour of fermented dairy products is highly desirable and holds great commercial potential.
authors.affiliation: Key Laboratory of Functional Dairy Science of Chinese Ministry of Education and Municipal Government of Beijing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: F L
authors.initials: FL
authors.lastname: Zuo
authors.forename: X J
authors.initials: XJ
authors.lastname: Feng
authors.forename: L L
authors.initials: LL
authors.lastname: Chen
authors.forename: S W
authors.initials: SW
authors.lastname: Chen
mesh_terms: D000818:Animals; D002611:Cheese / Q000382:microbiology; D002681:China; D003611:Dairy Products / Q000382:microbiology*; D016983:Enterococcus / Q000302:isolation & purification / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D056546:Lactobacillales / Q000145:classification / Q000302:isolation & purification*; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism; D017045:Lactococcus / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism; D007934:Leuconostoc / Q000302:isolation & purification / Q000378:metabolism; D008892:Milk / Q000382:microbiology; D010376:Pediococcus / Q000302:isolation & purification / Q000378:metabolism
keywords: Xinjiang; cheese; dairy product; fermentation characteristic; koumiss; lactic acid bacteria