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Lactic Acid Bacteria Isolated From Goat Milk
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The
Author Yuyu Shao research on lactic acid bacteria isolated from goat milk in
china In this study, conventional morphological, physiological and biochemical
analysis along with 16S rRNA gene sequences analysis were used to identify the
LAB isolated from goats milk. Based upon morphological, physiological and
biochemical analysis, 77 strains were isolated and preliminarily characterized
as potential LAB from 71 samples of goats milk collected from three different
districts in the Guanzhong area of China. All the isolates were further
validated and identified by 16S rRNA gene sequencing and phylogenetic analysis.
Sixty-two of the 77 isolates were identified as Enterococcus hirae representing
80.5% of all isolates recorded. The remaining isolates were identified as
Enterococcus faecalis, Enterococcus faecium, Weissella cibaria, Lactococcus
lactis and Lactococcus garvieae. We conclude that Enterococcus hirae is the
predominant species of LAB in fresh goats’ milk in the Guanzhong area.
By
using goat
milk, lactic acid bacteria, 16S rRNA gene, Enterococcus hirae
keywords the author written a paper for lactic acid bacteria
Lactic
acid bacteria (LAB) are indigenous microbe in goats milk representing a good
resource for LAB isolation which may be more suitable for use as starter in
goats’ milk fermentation. There have been few studies on the LAB in goats milk
from different regions in China especially in Guanzhong area where they has a
large-scale goats milk production industry and claims more than 80% of the
national market share in goats milk, and thus there is limited information of
their diversity. In this research, conventional morphological, physiological
and biochemical analysis alongside 16S rRNA gene sequences analysis were used
to identify LAB isolated from goats’ milk in Guanzhong area.
In
this research, coccoid isolates were only retrieved using the M17 medium,
although coccoid colonies could be characterized in MRS agar, to avoid
duplicate isolation of coccoid in same sample. Amount of the LAB isolated from
raw milk were relative lower than from naturally fermented milk products, in
which 3 to 5 strains per sample could be isolated
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