Microflora Analysis Of Traditional Fermented Dairy Products And The Isolation And Dentification Of Lactic Acid Bacteria

There is a long story of Inner Mongolia traditional fermented dairy products, which are rich in nutritional value and have a good market prospect. In this study, 59 samples of fermented milk were collected from Inner Mongolia Zhenglan Banner in spring and autumn, the bacterial geno me DNA was extracted then.By PCR and TA cloning 16 S r DNA gene library of bacteria and fungi 18 S r DNA gene library were constructed. And biodiversity was analysed by PCR- ARDRA technology, in addition, through the combination of morphology and molecular biology method to appraisal of six isolated strains of lactic acid bacteria, here is the following conclusion:(1)The result of the bacteria indicates that a total of 38 samples in spring were identified to 4 phylogeny flora, they were Firmicutes(89.5%),Bacteroide(5.5%),Proteobacteria(2.5%), Actinobacteria(2.5%), the samples in autumn were identified to three types of phylogenetic flora, they are Firmicutes( 80.5%), Bacteroides(4.3%), undetermined flora(15.2%). The dominant bacteria was Lactobacillus,both in spring and autumn.(2)The result of the fungus indicates a total of 18 strains were identified to two types of phylogenetic groups,Ascomycota(93.6%), Spermatophyta(6.4%).Autumn samples were identified as two types of phylogenetic groups, respectively they are Ascomycota(93.3%),Basidiomycota(6.7%), The dominant fungus was Kluyveromyces marxianus,both in spring and autumn.(3) Diversity analysis results of 16 S r DNA and 18 S r DNA show that fermented milk in Inner Mongolia has a rich flora biodiversity with the highest content of lactic acid bacteria genera and yeast.Above all,the results provide the basic data for systematically understanding the genetic diversity of fermented milk in different seasons,and give useful information for further exploitation and utilization of lactic acid bacteria in traditional fermented milk products.