T o explore the microbial resources of traditional fermented dairy products,the production methods and fermentation microorganisms of tra-ditional fermented milk in different regions in Xinjiang were investigated.In this study,483 traditional fermented dairy products from 165 villages in 12 prefectures of Xinjiang and 45 counties around Urumqi were collected,and the microorganisms involving in fermentation were screened.The collected traditional fermented milk did not involve any commercial starter;497 strains oflactic acid bacteria and 364 strains of yeast were screened from Xinjiang traditional fermented milk,of which Candida albicans,Saccharomyces cerevisiae and Acetobacterpasteurellosis were found for the first time.The research results of this project provide basic data for the development ofhigh quality bacteria resources of traditional fermented dairy products in Xinjiang.
关键词
传统发酵乳制品/微生物多样性分析/乳酸菌/酵母菌/筛选
Key words
Xinjiang traditional fermented dairy products/microbial diversity analysis/lactic acid bacteria/yeast/screen
维普
万方数据