Traditional fermented dairy products

But in fact, different regions of our country's natural environment and climate, as well as preparation of different ethnic traditional fermented dairy products used in raw materials, technology and other aspects of diversity makes our country rich biodiversity of Zinc lactate bacteria and genetic diversity of any other country does not have. Such as Lactobacillus casei Zhang (LactobacilluscaseiZhang) is a country researchers in 2001 from 43 traditional fermented mare's milk samples 243 Acid Lactobacillus screened a performance of probiotics.Each of our various research units are preserved some lactic acid bacteria, but mostly isolated from magnessium lactate or fermented milk, there is no uniform numbers, species are relatively simple, and do not understand their genetic characteristics. At present, China has no real sense of lactic acid bacteria repository.