Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

Abstract

Based upon morphological, physiological and biochemical analysis, 33 strains of lactic acid bacteria were isolated and identified from 11 samples of traditional natural fermented goat milk collected from different individual households in Haixi region of Qinghai. The counts of lactic acid bacteria were 2.5×108}3.0×109 CFU/mL, while yeasts were 2.6×106}1.6×108 CFU/mL. Strains were identified as follows: 7 strains ofLactobacillus delbrueckii susp.lactis, 4 strains ofLactobacillus delbrueckii subsp.bulgaricus, 3 strains ofLactobacillus acidophilus, 1 strain ofLactobacillus coryniformis subsp.coryniformis, 12 strains ofStreptococcus thermophilus, 1 strain ofLeuconostoc mesenteroides subsp.mesenteroides, 3 strains ofPediococcus acidilactici, and 2 strains ofAerococcus urinaeequi comb. nov.