Isolation and identification of lactic acid bacteria from buffalo milk cakes in Dehong and analysis of fermentability

Dehong buffalo milk cake is a specific dairy product in Yunnan,which contains abundant microbes and is the main source of lactic acid bacteria.Meanwhile,it is a basis for isolation and screening of qualified fermentation starter.In this study,the 15 samples were isolated and identified using pure culture and 16 S rRNA gene sequence analysis. In order to select out lactic acid bacteria with excellent fermentation characteristics,the acidification,aroma and counts of these strains were compared.The result showed that 57 lactic acid bacteria( 3genus,6 species and 1 subspecies) were separated from the 15 pieces of buffalo milk cakes,Lactobacillus fermentum and Lactobacillus oris were thedominant species,held 36.84% and 24.56% of the total bacteria number respectively.Compared fermentation properties of the 57 lactic acid bacteria,MGR3-1 and MBR1-1 were defined as two dominant bacteria.So the research could be excellent fermentation starter to develop and use.