| 16s ribosomal dna analysis and characterization of lactic acid bacteria associated with traditional tibetan qula cheese made from yak milk. | twenty strains of lactic acid bacteria were isolated from six traditional tibetan qula cheese made from yak which were collected from northwest china, including tibet, qinghai and gansu province. these isolates were subjected to phenotypic and genetic analyses. all isolates were gram-positive and catalase-negative cocci that produced gas from glucose and formed d(-) isomer of lactate. most isolates were able to grow in de man, rogosa and sharpe (mrs) broth at ph values 3.0-9.0 and in 6.5% nacl ( ... | 2010 | 21108692 |