Interactions of lactic acid bacterium and yeasts isolated from Xinjiang traditional fermented dairy products

The characteristics of predominant strains isolated from Xinjiang traditional fermented cheese whey were studied.The results showed the selected strains,Lactobacillus kefiranofaciens,Lactococcus lactis,Lactobacillus helveticus,Lactobacillus plantarum,Issatchenkia orientalis grew well in the camel milk.Various interactions between the four lactic acid bacterias and Issatchenkia orientalis were also investigated. In details,the growth of Lactobacillus kefiranofaciens and Lactococcus lactis( p < 0.05) was advanced by the addition of Issatchenkia orientalis; Issatchenkia orientalis had no obvious effect on the growth of Lactobacillus helveticus( p > 0.05) during the fermentation process. At the same time,the addition of lactic acid bacteria could inhibit the growth of Issatchenkia orientalis( p < 0.05).In addition,a positive interaction between lactic acid bacteria and Issatchenkia orientalis was observed what could keep the viability of each other during the cold storage.