Selection ofsuper LABstrainsfrom naturalfermented milk in Sichuan- Tibet Plateau

The main purpose of this article is to select good yoghurt starter culture from 120 strains LAB, isolated from the natural fermented yoghurt gathering from the west of the Sichuan plateau. After 20 times transferring of culture ,primary selected 18 strains LAB with special flavor, good texture profile and stable inheritable character .By determinating the Physicochemical and bacteriological properties of yoghurt during the incubation in 37 ℃ and storing in 4 ℃,finally selecting 4 strains lacto bacillus and 2 strains lactococci may be used as the starter culture of the yoghurt .