Investigation of traditional fermented dairy products and analysis of fermentation microbial resources in Xinjiang
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.
Xinjiang traditional fermented dairy productsmicrobial diversity analysislactic acid bacteriayeastscreen
万方数据
维普
