Composition of lactic acid bacteria in dairy products and their effect on tourism development of inner Mongolia

  • Min Liu Tourism Institute of Beijing Union University, Beijing
  • Qiong Sun Tourism Institute of Beijing Union University, Beijing
  • Aili Liu College of Resource Environment and Tourism, Capital Normal University, Beijing
Keywords: dairy products, lactic acid bacteria, 16S rDNA, q-PCR

Abstract

In recent years, the development of dairy industry in Inner Mongolia has accelerated its economic growth, and its grassland culture has become appealing to the public. As an important support industry for the economic development in tourism area of Inner Mongolia, dairy industry can create economic value for the development of tourism. In view of the importance of dairy products-the habitat of lactic acid bacteria, this study aims to reveal the composition of lactic acid bacteria in dairy products and isolate lactic acid bacteria resources. Firstly, we selected 60 traditional dairy product samples (from the pasture in scenic area of Inner Mongolia) as the research objects. Based on the 16S rRNA gene sequence analysis, lactic acid bacteria in the samples were isolated and identified; Real-time quantitative polymerase chain reaction (q-PCR) technology was applied to the
comparative analysis on the population of dominant bacteria in samples. It was found that there were significant differences in the numbers of dominant bacteria in different dairy products. With the advantages of improving nutritional value and extending storage time of dairy products, lactic acid bacteria is contributive to
the development of dairy industry, which further promotes the prosperity of economy and tourism. Therefore, it is of great importance to study the composition of lactic acid bacteria in dairy products.

Published
2016-06-27
How to Cite
Liu, Min, Qiong Sun, and Aili Liu. 2016. “Composition of Lactic Acid Bacteria in Dairy Products and Their Effect on Tourism Development of Inner Mongolia”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 40 (1), 67-77. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1343.
Issue
Vol 40 No 1 (2016)
Section
ORIGINAL ARTICLES

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