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Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese

Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula... The production of traditional Tibetan Qula cheese involves a natural fermentation by microorganisms. As a result, there are complex changes in microbial communities during Qula production from raw yak milk. In this study, microbial changes during Qula production were studied, including those of lactic acid bacteria (LAB), coliform bacteria, aerobic bacteria, mycelial fungi, and yeast. Isolated LAB strains were identified by physiological, biochemical, and 16S ribosomal RNA (rRNA) gene sequence analyses. LAB, coliform bacteria, aerobic bacteria, mycelial fungi, and yeast were present throughout the Qula production at different levels. The following LAB species were involved in the fermentation process, Leuconostoc mesenteroides, Enterococcus hirae, Enterococcus mundtii, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus buchneri, Lactobacillus diolivorans, and Lactobacillus casei. During the course of preparation, Ln. mesenteroides was the predominant species. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Dynamic changes of the microbial communities during the preparation of traditional Tibetan Qula cheese

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Publisher
Springer Journals
Copyright
Copyright © 2014 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-014-0194-1
Publisher site
See Article on Publisher Site

Abstract

The production of traditional Tibetan Qula cheese involves a natural fermentation by microorganisms. As a result, there are complex changes in microbial communities during Qula production from raw yak milk. In this study, microbial changes during Qula production were studied, including those of lactic acid bacteria (LAB), coliform bacteria, aerobic bacteria, mycelial fungi, and yeast. Isolated LAB strains were identified by physiological, biochemical, and 16S ribosomal RNA (rRNA) gene sequence analyses. LAB, coliform bacteria, aerobic bacteria, mycelial fungi, and yeast were present throughout the Qula production at different levels. The following LAB species were involved in the fermentation process, Leuconostoc mesenteroides, Enterococcus hirae, Enterococcus mundtii, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus buchneri, Lactobacillus diolivorans, and Lactobacillus casei. During the course of preparation, Ln. mesenteroides was the predominant species.

Journal

Dairy Science & Technology – Springer Journals

Published: Sep 18, 2014

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