The Qinghai-Tibet Plateau traditionally fermented yak yogurt source lactic acid bacteria germplasm resource bank was established

On May 18, the reporter learned from Lanzhou University that after more than ten years of hard work, the research team of Professor Guo Xusheng of Lanzhou University has conducted research in five major eco-geographical areas of the Qinghai-Tibet Plateau (the northeastern edge of the Qinghai-Tibet Plateau) in four provinces including Tibet, Qinghai, Sichuan and Gansu.

As a kind of probiotics, lactic acid bacteria are closely related to people's life and health, and are one of the earliest microorganisms used by human beings

Known as the "third pole of the earth", China's Qinghai-Tibet Plateau has nurtured unique biological species resources due to its special geographical and climatic environment

Through microbial high-throughput sequencing research, the research team found that due to the special climatic and geographical environment of the Qinghai-Tibet Plateau, such as high cold, hypoxia, and strong ultraviolet radiation, the diversity of lactic acid bacteria in traditional fermented yak yogurt was different from that in traditional fermented foods under low-altitude environmental conditions.

The reporter learned that the research team has discovered a variety of lactic acid bacteria strains with special biological functions such as lowering blood lipids, anti-aging, improving immunity, alleviating inflammation, etc.

Guo Xusheng introduced that the research team has signed a comprehensive cooperative development agreement with Harbin Meihua Biotechnology Co.

(Jie Manbin, reporter of Science and Technology Daily)