Lactic acid bacteria (LAB) are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account. In this study, ...Lactic acid bacteria (LAB) are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account. In this study, the LAB were recovered from yoghurt and characterized phenotypically and genetically. Fifty-two isolates of LAB from 31 yoghurt samples were cultured and grouped into 6 species including Luctobucillus bulguricus (24 isolates), Streptococcus thermophilus (15 isolates), L. ucidophilus (7 isolates), L. porucusei/cusei (3 isolates), L. delbrueckii (2 isolates), and L. fermentum (1 isolate), based on their Gram-staining, colony morphology and biochemical properties.展开更多
基金supported by National Health and Family Planning Commission of PRC
文摘Lactic acid bacteria (LAB) are widely used in food industries. Correct identification and safety evaluation of these bacteria at the species even strain level should take considerations into account. In this study, the LAB were recovered from yoghurt and characterized phenotypically and genetically. Fifty-two isolates of LAB from 31 yoghurt samples were cultured and grouped into 6 species including Luctobucillus bulguricus (24 isolates), Streptococcus thermophilus (15 isolates), L. ucidophilus (7 isolates), L. porucusei/cusei (3 isolates), L. delbrueckii (2 isolates), and L. fermentum (1 isolate), based on their Gram-staining, colony morphology and biochemical properties.