Abstract
Lactobacilli are considered to be one of the most important potential probiotics in the dairy industry. Twelve strains of Lactobacillus were isolated from home-made koumiss samples, a traditionally fermented mare milk in China. The isolates were identified based on physiological and biochemical characteristics and analysis of 16S RNA sequences. They were proven to be Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus plantarum. The results demonstrated that both methods were essential to identify an isolate accurately.
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Acknowledgments
This research was supported by the Natural Science Foundation of China (Grant No.30560097, 30660135 and 30760156), Hi-tech Research and Development Program of China (863 Program) (Grant N0. 2006AA10Z345 and 2007AA10Z353) and New Century Excellent Talent (NCET) Planning of Education Ministry of China.
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Wang, J., Chen, X., Liu, W. et al. Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur Food Res Technol 227, 1555–1561 (2008). https://doi.org/10.1007/s00217-008-0880-4
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DOI: https://doi.org/10.1007/s00217-008-0880-4