Microflora in traditional starter cultures for fermented milk, hurunge, from Inner Mongolia, China

• SHUANGQUAN

• BURENTEGUSI

• Bai YU

• Taku MIYAMOTO

抄録

Microflora were investigated in traditional starter cultures for fermented milk, hurunge, which are used for fermented dairy products by nomadic families in the Inner Mongolia Autonomic Region, China. The acid‐forming bacteria and yeast counts ranged from 1.8 × 10 5 to 5.3 × 10 8  c.f.u./g and from 6.1 × 10 5 to 3.2 × 10 6  c.f.u./g, respectively. Sixty‐six strains of lactic acid bacteria and 30 strains of yeasts were isolated and identified from three hurunge samples collected from the nomadic families. Lactococcus raffinolactis was the most predominant lactococci isolated from these samples. The other lactococci were Lactococcus lactis ssp. lactis , Lactococcus lactis ssp. cremoris , and Leuconostoc mesenteroides ssp. cremoris . Two major lactobacilli strains, Lactobacillus plantarum and Lactobacillus casei , were identified. In addition, Lactobacillus kefiranofaciens , Lactobacillus acetotolerans , which grew in 11% acetic acid culture medium, and Lactobacillus homohiochii , which grew in the culture medium containing 16% ethanol, were also identified. The isolated yeast strains were identified as Candida kefyr , Saccharomyces cerevisiae , Kluyveromyces marxianus var. lactis , Candida krusei and Candida valida .

収録刊行物

• Animal Science Journal

  Animal Science Journal 77 (2), 235-241, 2006-03-30

  Wiley

キーワード

• General Agricultural and Biological Sciences
• General Medicine

詳細情報

• CRID: 1363951795918682368
• NII論文ID: 10021222069
• NII書誌ID: AA11677214
• DOI: 10.1111/j.1740-0929.2006.00343.x
• ISSN: 17400929
• ISSN: 13443941
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1740-0929.2006.00343.x
• Web Site: https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1740-0929.2006.00343.x
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