ArticleKorean journal for food science of animal resources2016
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.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
- Growth promotion of milk-associated Candida zeylanoides by a cyclic lipopeptide produced by Pseudomonas.The ISME journal · 2026Article
- Enzymatic potential of dairy microbes from high-altitude niches: emerging resource with industrial applications.Extremophiles : life under extreme conditions · 2025Review
- Synergistic antimicrobial and probiotic activity of lactic acid bacteria isolated from Tarkhineh against Candida albicans.Scientific reports · 2025Article
- Antibacterial and antibiofilm activities of bacteriocin produced by a new strain of Enterococcus faecalis BDR22.Naunyn-Schmiedeberg's archives of pharmacology · 2025Article
- Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.World journal of microbiology & biotechnology · 2023Article
- Antioxidant potential of Pediococcus pentosaceus strains from the sow milk bacterial collection in weaned piglets.Microbiome · 2022Article
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
- In Vitro Evaluation of Extracellular Enzyme Activity and Its Biocontrol Efficacy of Bacterial Isolates from Pepper Plants for the Management ofBioMed research international · 2022Article
- Lactobacilli: Legal Regulation and Prospects for New Generation Drugs.Applied biochemistry and microbiology · 2022Article
- Enhancement of the antibacterial potential of plantaricin by incorporation into silver nanoparticles.Journal, genetic engineering & biotechnology · 2021Article
- Complete Genome Sequence of Lactobacillus hilgardii LMG 7934, Carrying the Gene Encoding for the Novel PII-Like Protein PotN.Current microbiology · 2020Article
- Optimization of the Production ofBioMed research international · 2020Article
- Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria.Microorganisms · 2019Article
- Construction of a shuttle expression vector for lactic acid bacteria.Journal, genetic engineering & biotechnology · 2019Article
- Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation.BMC microbiology · 2019Article
- Heterologous Expression of Argininosuccinate Synthase FromFrontiers in microbiology · 2019Article
- Phenotype and genotype of lactic acid bacteria (LAB) isolated from the tiger grouperF1000Research · 2017Article
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9 authors.
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Abstract
In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.
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