Advanced SearchSearch Tips
Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus
Ren, Yan; Liu, Wenjun; Zhang, Heping;
  PDF(new window)
The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production.
coccoidal bacteria;fermentation properties;Streptococcus thermophilus;traditional fermented milk products;
 Cited by
Ali, A., Noh, N. M., and Mustafa, M. A. (2015) Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper. Food Packaging and Shelf Life 3, 56-61. crossref(new window)

Badis, A., Guetarni, D., Moussa Boudjema, B., Henni, D. E.,and Kihal, M. (2004) Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races. Food Microbiol. 21, 579-588. crossref(new window)

Bruno, F. A., Lankaputhra, W. E. V., and Shah, N. P. (2002) Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. J. Food Sci. 67, 2740-2744. crossref(new window)

Castellano, P., González, C., Carduza, F., and Vignolo, G. (2010) Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. Meat Sci. 85, 394-401. crossref(new window)

Chammas, G. I., Saliba, R., Corrieu, G., and Béal, C. (2006) Characterisation of lactic acid bacteria isolated from fermented milk “laban”. J. Int. Food Microbiol. 110, 52-61. crossref(new window)

Chao, S. H., Wu, R. J., Watanabe, K., and Tsai, Y. C. (2009) Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int. J. Food Microbiol. 135, 203-210. crossref(new window)

Chaves, A. C. S. D., Fernandez, M., Lerayer, A. L. S., Mierau, I., and Hugenholtz, J. et al. (2002) Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl. Environ. Microbiol. 68, 5656-5662. crossref(new window)

Chen, X., Du, X., Wang, W., Zhang, J., and Zhang, H. et al. (2010) Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China. Int. J. Dairy Technol. 63, 437-444. crossref(new window)

Coeuret, V., Dubernet, S., Bernardeau, M., Gueguen, M., and Vernoux, J. P. (2003). Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products. Le Lait 83, 269-306. crossref(new window)

Donkor, O. N., Henriksson, A., Vasiljevic, and T., and Shah, N. P. (2006) Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int. Dairy J. 16, 1181-1189. crossref(new window)

Erkus, O., Okuklu, B., Yenidunya, A. F., and Harsa, S. (2014) High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts. J. LWT-Food Sci. Technol. 58, 348-354. crossref(new window)

Güler Akin, M. B. and Akn, M. S. (2007) Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk. Food Chem. 100, 788-793. crossref(new window)

Han, X., Zhang, L., Yu, P., Yi, H., and Zhang, Y. (2014) Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production. Int. Dairy J. 34, 247-251. crossref(new window)

Letort, C. and Juillard, V. (2001) Development of a minimal chemically - defined medium for the exponential growth of Streptococcus thermophilus. J. Appl. Mcrobiol. 91, 1023-1029. crossref(new window)

Li, W., Mutuvulla, M., Chen, X., Jiang, M., and Dong, M. (2012) Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process. Eur. Food Res.Technol. 235, 497-505. crossref(new window)

Liu, S. N., Han, Y., and Zhou, Z. J. (2011) Lactic acid bacteria in traditional fermented Chinese foods. Food Res. Int. 44, 643-651. crossref(new window)

Lu, Z. H., Peng, H. H., Cao, W., Tatsumi, E., and Li, L. T. (2008) Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China. J. Appl. Microbiol. 105, 893-903. crossref(new window)

Mohd Adnan, A. F. and Tan, I. K. (2007) Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Meat Sci. 98, 1380-1385.

Purwandari, U. and Vasiljevic, T. (2009) Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose. Int. J. Dairy Technol. 62, 411-421. crossref(new window)

Soomro, A. H. and Masud, T. (2008) Selection of yoghurtstarter culture from indigenous isolates of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the basis of technological properties. Ann. Microbiol. 58, 67- 71. crossref(new window)

Tabasco, R., Fernández de Palencia, P., Fontecha, J., Peláez, C., and Requena, T. (2014) Competition mechanisms of lactic acid bacteria and bifidobacteria: fermentative metabolism and colonization. J. LWT-Food Sci. Technol. 55, 680-684. crossref(new window)

Tharmaraj, N. and Shah, N. P. (2003) Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J. Dairy Sci. 86, 2288-2296. crossref(new window)

Vélez, M. P., Hermans, K., Verhoeven, T. L. A., Lebeer, S. E., and De Keersmaecker, S. C. J. et al. (2007) Identification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products. J. Appl. Microbiol. 103, 666-674. crossref(new window)

Wang, J. G., Chen, X., Liu, W. J., Yang, M., Airidengcaicike, and Zhang, H. P. (2008) Identification of Lactobacillus from koumiss by conventional and molecular methods. Eur. Food Res. Technol. 227, 1555-1561. crossref(new window)

Yu, J. (2014) Multilocus Sequence Typing of Streptococcus thermophilus from Traditional Fermented Dairy Products in China, Russia and Mongolia. Ph.D. thesis, IMAU, China.

Yu, J., Gao, W., Qing, M., Sun, Z., and Zhang, H. et al. (2012) Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China. J. Gen. Appl. Microbiol. 58, 163-172. crossref(new window)

Yu, J., Wang, W. H., Menghe, B. L. G., Jiri, M. T., and Zhang, H. P. et al. (2011) Diversity of lactic acid bacteria associated with traditional fermented dairy products in Mongolia. J. Dairy Sci. 94, 3229-3241. crossref(new window)

Zha, M., Yu, J., Zhang, Y., Wang, H., Bai, N., Qin, Y., and Bilige, M. et al. (2015). Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk. J. Gen. Appl. Microbiol. 61, 50-56.