Table 3. Lactic acid bacteria (LAB) diversity of sampled dairy products

Lactic acid bacteria	Baotou			Bayannur			Total
	Fermented cow milk (n=23)	Urum (n=4)	Huruud (n=5)	Fermented cow milk (n=25)	Urum (n=7)	Huruud (n=2)
Lb. brevis	-	-	-	1	1	-	2
Lb. buchneri	-	-	-	1	-	-	1
Lb. casei	2	-	-	2	-	-	4
Lb. diolivorans	-	-	-	1	-	-	1
Lb. helveticus	3	1	2	7	-	-	13
Lb. kefiranofaciens	6	-	-	-	-	-	6
Lb. otakiensis	1	-	-	-	-	-	1
Lb. paracasei	-	-	-	1	-	-	1
Lb. paracasei subsp. paracasei	1	2	-	1	-	-	4
Lb. plantarum	7	-	1	12	5	-	25
Lb. plantarum subsp. plantarum	4	2	-	13	2	-	21
Lb. rhamnosus	-	-	-	1	2	-	3
Lac. lactis subsp. lactis	13	3	2	33	9	5	65
Leu. lactis	1	-	-	-	-	-	1
Leu. mesenteroides	7	1	-	9	2	1	23
Leu. mesenteroides subsp. mesenteroides	8	1	-	6	2	1	15
Leu. pseudomesenteroides	3	1	5	-	-	1	10
E. durans	1	-	-	-	-	1	2
E. faecalis	-	-	1	-	-	-	1
E. faecium	1	-	1	-	-	-	2
E. sulfurous	-	-	-	1	-	-	1
Total	58	11	12	89	23	9	202