Diversity Of Non Starter Lactic Acid Bacteria For Xinjiang Kazak Traditional Cheese In Tacheng Area

For the research and development of lactic acid bacteria provides a very valuable resource, Xinjiang Kazakh traditional cheese contains a large number of microbial flora, especially lactic acid bacteria which have good character are remained after many years of inheritance and development due to its unique geographical location, national characteristics and its production process. In addition to a large number of research on the starter lactic acid bacteria(SLAB), the non starter lactic acid bacteria(NSLAB) gradually becomes the hot spot of research currently. It is very important for cheese production and processing to select the appropriate non starter lactic acid bacteria which as an auxiliary fermentation agent. It is quite significant to our country’s protection of microbial resources, development and utilization of lactic acid bacteria resources, and inheritance and optimization of the traditional cheese technology of studying NSLAB that community structure and diversity information. In this study Kazakh traditional cheese made by Emin County of Xinjiang Tacheng area as the object, and then based on the traditional isolation and identification, combining non culture technique that building 16 S r DNA gene library, determination of the diversity of lactic acid bacteria in the fermentation process of traditional cheese by PCR-DGGE technology and High-throughput sequencings, results show:(1) According to morphological analysis, 38 strains of non starter lactic acid bacteria were isolated from 12 Kazakh traditional cheese sample. In which 21 strains Pediococcus made up 55.26%: including 17 strains Pediococcus acidilactici, 4 strains Pediococcus pentosaceus; All of the 5 strains Staphylococcus epidermidis were Micrococcus, which made up 13.16%; 12 strains Lactobacillus 31.58%: 2 strains Lactobacillus casei, 10 strains Lactobacillus rhamnosus. The dominant non starter lactic acid bacteria were Pediococcus acidilactici.(2) 12 samples of cheese were analyzed by PCR-DGGE technology, and NSLAB were identified.Respectively is Leuconostoc paramesenteroides, Enterococcus hirae, Lactobacillus rhamnosus,Lactobacillus casei, Lactobacillus helveticus, Lactobacillus plantarum, Pediococcus acidilactici,Staphylococcus epidermidis, Pediococcus pentosaceus. The dominant bacteria was acidilactici Pediococcus, and the second dominant bacteria was Lactobacillus plantarum.(3) The composition changes of flora from 16 samples of cheese, 2 portions of curd and 2 portions of whey were analyzed by High-throughput sequencings, results show: The microbial communities in the samples showed some species differences and regional differences. The relative abundance of the NSLAB which include Lactobacillus, Enterococci, Leuconostoc and Micrococci in the samples is extremely low,but it is distributed in all the samples. Among all kinds of varieties, the diversity of flora was: cheese, whey,curd. In addition, the NO.1 sample has the most species of bacteria, and the best bio-diversity.