Microflora in traditional starter cultures for fermented milk, hurunge, from Inner Mongolia, China.

摘要

Microflora were investigated in traditional starter cultures for fermented milk, hurunge, which are used for fermented dairy products by nomadic families in the Inner Mongolia Autonomic Region, China. The acid-forming bacteria and yeast counts ranged from 1.8x105 to 5.3x108 c.f.u./g and from 6.1x105 to 3.2x106 c.f.u./g, respectively. 66 strains of lactic acid bacteria and 30 strains of yeasts were isolated and identified from three hurunge samples collected from the nomadic families. Lactococcus raffinolactis was the most predominant lactococci isolated from these samples. The other lactococci were Lactococcus lactis subsp. lactis, Lactococcus lactis ssubp. cremoris and Leuconostoc mesenteroides subsp. cremoris. Two major lactobacilli strains, Lactobacillus plantarum and Lactobacillus casei, were identified. In addition, Lactobacillus kefiranofaciens, Lactobacillus acetotolerans, which grew in 11% acetic acid culture medium, and Lactobacillus homohiochii, which grew in the culture medium containing 16% ethanol, were also identified. The isolated yeast strains were identified as Candida kefyr, Saccharomyces cerevisiae, Kluyveromyces marxianus var. lactis, Candida krusei and Candida valida..