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A Gram-staining-positive, non-spore-forming and non-motile strain, designated WYH11-7T, was isolated from a phosphate mine in Yunnan Province, PR China. The taxonomic position of WYH11-7T was investigated by polyphasic approaches. Phylogenetic analyses based on 16S rRNA gene sequences indicated that WYH11-7T represents a member of the genus Nocardioides. WYH11-7T was closely related to Nocardioidesjensenii DSM 20641T, Nocardioidesdubius DSM 19084T and Marmoricolaterrae DSM 27141T, and had pairwise 16S rRNA gene sequence similarities of 97.4, 97.2 and 97.0 %, respectively. DNA-DNA relatedness values between WYH11-7T and related type strains N. jensenii DSM 20641T and N. dubius DSM 19084T were found to be 17.6±4.9 and 14.6±3.1 %, respectively. The respiratory menaquinone of WYH11-7T was MK-8 (H4) while the major fatty acids were C18 : 1ω9c, C16 : 0, C17 : 0, C17 : 1ω8c, C18 : 1 10-methyl and summed feature 3 (C16 : 1ω6c and/or C16 : 1ω7c). The polar lipids were diphosphatidylglycerol, phosphatidylethanolamine, phosphatidylglycerol and two unidentified phospholipids. Whole-cell hydrolysates contained mannose, ribose, glucose and galactose along with ll-diaminopimelic acid as the diagnostic diamino acid in the peptidoglycan. The DNA G+C content was 71.2 mol%. Phenotypic, phylogenetic and chemotaxonomic data indicated that strain WYH11-7T represents a novel species of the genus Nocardioides, for which the name Nocardioidesphosphatisp. nov. is proposed. The type strain is WYH11-7T (=CGMCC 4.7371T=DSM 104026T).

The physico-chemical profile, proteolysis, flavor, and microbiological changes were investigated, and a sensory evaluation was performed for Bod ljong cheese prepared using a freeze-dried Tibetan kefir co-culture during ripening. The proteolysis level was high, the pH 4.6-soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen, water soluble nitrogen, and total free amino acid contents increased, and the protein content decreased during ripening. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavor was also studied using solidphase microextraction GC-MS techniques. Alcohols and esters were the most abundant volatile compounds. Microbial counts during ripening increased steadily. Lactic acid bacteria, Lactobacillus and Lactococcus, were the dominant flora during ripening. Enterococci, Enterobacteriaceae, and Salmonella sp. bacterial counts were low or zero. The cheese was subjected to sensory evaluation by a panel and compared to commercial Bod ljong-type cheese.

The influence of different levels of isomaltooligosaccharide (IMO) on the quality of kefir manufacture was investigated. Addition of IMO caused the kefir samples to decrease in whey separation and positively affected the texture of the kefir samples so that they had higher firmness values than the control. With respect to the organoleptic quality of the kefir samples, IMO addition caused a decrease in organoleptic scores: the control had the highest score, and the lowest score was observed in kefir samples containing 3 g/100 mL IMO. Overall, kefir containing 1% of IMO was similar in quality characteristics to control kefir made with whole milk.