Isolation And Identification Of Lactic Acid Bacteria From Naturally Fermented Conjee In Western Region Of Inner Mongolia

Microbiological compositions of 28 samples of natural fermented conjee collected from 4 regions in Inner Mongolia were analyzed, all lactic acid bacteria have been isolated and identified.The counts of total bacteria in 28 samples were range from 3.2×105cfu/mL to 2.51×10~9 cfu/mL, average was 3.71×10~8 cfu/mL. The counts of lactic acid bacteria were range from 3.20×10~3cfu/mL to 1.99×10~9cfu/mL, the average was 2.98×10~8 (cfu/mL).170 strains of lab were isolated at 15℃, 30℃, 45℃, including 164 strains of Lactobacillus,6 srains of Lactococcus. Based on their morphological, physiological, biochemical properties and 16S rDNA sequencing analysis, among of 80 strains of Lactobacillus and 6 srains of Lactococcus were identified, the results showed that 16S rDNA sequencing analysis result of 88 strains were same as traditional classification, 8 strains can't identified by traditional ways, but 6 strains were identified as Lactobacillus fermentum and 2 were identified as Enterococcus saccharominimu according to 16S rDNA analysis. Other strains were identified by 16S rDNA sequencing analysis.170 strains including: 64 strains of L.fermentum (37.6%) and 61 strains of L.casei (35.8%),L.plantarum (15.2%),L.helveticus (4.6%),L.brevis (2.3%),L.reuteri,L.hamster,E.saccharominimus,Lactococcus lactis subsp.lactis,E.faecalis. The dominant strains of naturally fermented conjee were L.fermentum and L.casei. 24 strains of LAB can grow on pH3.0 MRS agar broth.