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ORIGINAL PAPER
Diversity of lactic acid bacteria associated with raw yak
(Bos grunniens) milk produced in Pakistan
1
Pir Mehr Ali Shah Arid Agriculture University, Institute of Food and Nutritional Sciences, Shamsabad, Muree Road, Rawalpindi 46000, Punjab, Pakistan
2
Pir Mehr Ali Shah Arid Agriculture University, Institute of Soil Sciences
Shamsabad, Muree Road, Rawalpindi 46000, Punjab, Pakistan
3
National Agricultural Research Centre (NARC), Food Sciences Research Institute, Centre Park Road, Islamabad 44000, Pakistan
4
Pir Mehr Ali Shah Arid Agriculture University, Institute of Biochemistry and Biotechnology, Shamsabad, Muree، Road, Rawalpindi 46000, Punjab, Pakistan
Publication date: 2021-02-28
Corresponding author
M. S. Ibrahim
Pir Mehr Ali Shah Arid Agriculture University, Institute of Food and Nutritional Sciences, Shamsabad, Muree Road, Rawalpindi 46000, Punjab, Pakistan
Pir Mehr Ali Shah Arid Agriculture University, Institute of Food and Nutritional Sciences, Shamsabad, Muree Road, Rawalpindi 46000, Punjab, Pakistan
J. Anim. Feed Sci. 2021;30(1):42-51
KEYWORDS
TOPICS
ABSTRACT
Yak (Bos grunniens) milk and its associated products are being
used in high altitudes of Northern Pakistan. The aim of the study was to elucidate
the diversity of lactic acid bacteria (LAB) isolated from raw yak milk. In total, 88
isolates were characterized according to their phenotypic, physiological and
biochemical properties. The abundance of genera from the highest to the lowest
was lactobacilli (56%) followed by enterococci (36%) and lactococci (8%). Among
these isolates, 9 different species were recognized by studying their biochemical
characterization with the use of API 50 CHL systems. The dominance of species
included Lactobacillus paracasei subsp. tolerans (19%) followed by Lactobacillus
plantarum and Enterococcus durans (17%), Enterococcus faecium (11%),
Lactobacillus casei (9%), Enterococcus hirae and Lactococcus lactis (8%),
Lactobacillus delbrueckii subsp. bulgaricus (7%) and Lactobacillus sakei (3%).
Identification of 30 representative strains was further confirmed by 16S rRNA
gene sequence analysis. So, a foundation for developing local starter cultures of
LAB for the production of fermented products from yak milk is provided.
ACKNOWLEDGEMENTS
The authors are thankful for the financial
support of the Higher Education Commission of
Pakistan for the current research project under the
HEC Indigenous 5000 PhD Fellowship Programme
Phase II, Batch-I (PIN: 112-21766-2AVI-336).
CONFLICT OF INTEREST
The authors declare that there is no conflict of
interest.
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