Microflora in traditional fermented camel's milk from Inner Mongolia, China
Year: 2004
Type: article
Abstract: The microflora in traditional fermented camel's milk, Hogormag which is made by nomadic families in the Inner Mongolia Autonomous Region, China, was investigated. The acid-forming bacteria and yeast counts ranged from 1.6x 10 4 to 2.0 x10 7 cfuml - 1 and from 5.0 x 10 4 to 9.0 x 10 5 cfuml - 1 , respectively. Fifty-five strains of lactic acid bacteria and 22 strains of yeasts were isolated and identified from 3 samples collected from the nomadic families. Enterococcus faecium was the most predominant lactococci isolated from the samples. Other lactococci were Lactococcus lactis subsp. cremoris and Leuconostoc lactis. On the other hand, Lactobacillus acidophilus, Lb. helveticus and Lb. casei were the 3 major lactobacilli strains isolated. In addition, Lb. plantarum and Lb. bavaricus were isolated. The yeasts that were isolated were identified as Candida kefyr, Saccharomyces cerevisiae, C. krusei and C. glabrata.
Authors: Shuangquan, Burentegusi, T Miyamoto
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W2269352039