Abstract：
:We used culture- and molecular-biology-based methods to investigate the diversity of lactic acid bacteria (LAB) in the ethnic chevon (goat) meat products chartayshya, jamma and arjia of the Western Himalayas. In six chartayshya, six jamma and four arjia samples, LAB were the predominant microbial component involved in the fermentation of these samples, and the total LAB population in arjia (7.8 ± 0.1 log cfu g(-1); mean ± SD) was significantly higher (P < 0.05) than in chartayshya (6.9 ± 0.1 log cfu g(-1)) and jamma (7.5 ± 0.1 log cfu g(-1)). We identified 53 LAB samples by 16S rRNA and phenylalanyl-tRNA synthase (pheS) genes sequencing. The LAB isolates were identified as Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Leuconostoc citreum, Leuconostoc mesenteroides, Pediococcus pentosaceus, and Weissella cibaria. These results revealed that there is a high level of diversity of LAB in the Himalayan ethnic preserved meat products.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Oki K,Rai AK,Sato S,Watanabe K,Tamang JPdoi
10.1016/j.fm.2011.06.001subject
Has Abstractpub_date
2011-10-01 00:00:00pages
1308-15issue
7eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00138-9journal_volume
28pub_type
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