Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia

Journal of Basic Microbiology

Volumn 49, Issue 3, 2009, Pages 318-326

  Wu, Rina ^a   Wang, Liping ^a   Wang, Jicheng ^b   Li, Haiping ^a   Menghe, Bilige ^a   Wu, Junrui ^c   Guo, Mingruo ^d   Zhang, Heping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF COMMERCE   (China)

^c SHENYANG AGRICULTURAL UNIVERSITY   (China)

^d UNIVERSITY OF VERMONT   (United States)

Author keywords

16S rDNA; Koumiss; Lactobacilli; Probiotic

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS CORYNIFORMIS SUBSP. CORYNIFORMIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS HELVETICUS; LACTOBACILLUS KEFIRANOFACIENS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM;

BACTERIAL DNA; PROBIOTIC AGENT; RIBOSOME DNA; RNA 16S;

ANIMAL; ARTICLE; CHINA; CULTURE MEDIUM; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; PH; PHENOTYPE;

ANIMALS; CHINA; CULTURE MEDIA; CULTURED MILK PRODUCTS; DNA, BACTERIAL; DNA, RIBOSOMAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; PHENOTYPE; PROBIOTICS; RNA, RIBOSOMAL, 16S;

EID: 67650491767     PISSN: 0233111X     EISSN: 15214028     Source Type: Journal    
DOI: 10.1002/jobm.200800047     Document Type: Article

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