Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China
Article first published online: 3 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages M425–M433, August 2012
How to Cite
Gao, J., Gu, F., Abdella, N. H., Ruan, H. and He, G. (2012), Investigation on Culturable Microflora in Tibetan Kefir Grains from Different Areas of China. Journal of Food Science, 77: M425–M433. doi: 10.1111/j.1750-3841.2012.02805.x
- Issue published online: 3 AUG 2012
- Article first published online: 3 AUG 2012
- MS 20111292 Submitted 10/25/2012, Accepted 5/14/2012.
- culturable microflora;
- lactic acid bacteria;
- phenotypic and genotypic methods;
- Tibetan kefir grains;
Abstract: Four samples of Tibetan kefir grains (TK-ZJUJ 01–04) from Tibet and surrounding areas were investigated via phenotypic and genotypic methods to compare and analyze the diversity of culturable microflora among different origins. As a result, 4 genera of microorganisms from TK-ZJUJ01: Bacillus subtilis (2.9 × 107 cfu/mL), Lactococcus lactis (8.2 × 107 cfu/mL), Kluyveromyces marxianus (3.0 × 106 cfu/mL), Saccharomyces cerevisiae (9.0 × 106 cfu/mL); 4 genera from TK-ZJUJ02: Lactobacillus kefiri (1.0 × 108 cfu/mL), Pichia kudriavzevii (5.0 × 106 cfu/mL), K. marxianus (1.9 × 107 cfu/mL), Kazachstania unispora (6.2 × 107 cfu/mL); 6 genera from TK-ZJUJ03: Leuconostoc lactis (4.6 × 107 cfu/mL), L. lactis (3.0 × 107 cfu/mL), Lactobacillus plantarum (3.0 × 107 cfu/mL), K. unispora (3.0 × 106 cfu/mL), K. marxianus (2.0 × 106 cfu/mL), (1.7 × 107 cfu/mL); and 4 genera from TK-ZJUJ04: L. plantarum (1.8 × 107 cfu/mL), Acetobacter fabarum (5.0 × 106 cfu/mL), K. unispora (6.2 × 107 cfu/mL), Pichia guilliermondii (6.2 × 107 cfu/mL) were identified. Yeasts like P. kudriavzevii and P. guilliermondii isolated in this study were the first time reported in Tibetan kefir grains. For TK-ZJUJ 01–03, lactic acid bacteria were the major microorganisms, which accounted for more than 50% of all the microbial population, while for TK-ZJUJ04, the largest microbial group was yeasts which accounted for more than 50%. In a word, study of diversity and composition of microflora provided us theoretical foundation for further investigation and application of Tibetan kefir grains.
Practical Application: This is the basic research in order to develop and industrialize a new kind of yogurt starter which is naturally formed microbiota with both lactic acid bacteria and yeasts in it.