新疆传统酸奶中乳酸菌的筛选鉴定及菌相分析

Screening,identification and microflora analysis of Lactic acid bacteria from Xinjiang traditional yogurts

摘要: 酸奶是新疆各少数民族经常食用的一种乳制品。从新疆采集的22个酸奶样品中共分离出56株乳酸菌,通过形态特征观察、生理生化实验、糖发酵实验等传统鉴定方法,结合16S r DNA序列分析对其进行鉴定。结果表明,新疆传统酸奶中菌相构成为德氏乳杆菌(Lactobacillus.delbrueckii subsp.)46株(占总分离株的82%);发酵乳杆菌(Lactobacillus.fermentum)2株(4%);瑞士乳杆菌(Lactobacillus.helveticus)2株(4%);嗜酸乳杆菌(Lactobacillus acidophilus)1株(2%);鸡乳杆菌(Lactobacillus.gallinarum)2株(4%);屎肠球菌(Enterococcus faecalis)1株(2%);耐久肠球菌(Enterococcus canis)2株(4%)。说明新疆传统酸奶中德氏乳杆菌为优势菌。

Abstract: Yogurt is one of the poplular dairy foods for minority nationalities in Xinjiang.Fifty- six Lactic acid bacteria were isolated from 22 yogurt samples collected from Xinjiang.They were identified by observation of morphological characteristics,physiological and biochemical tests,sugar fermentation tests,and sequence analysis of 16 S r DNA.The microflora in Xinjiang traditional yogurts include 46 strains of L.delbrueckii subsp,accounted for 82%,2 strains of L.fermentum,accounted for 4%,1 strains of Enterococcus faecalis,accounted for 2%,and 2 strains of Enterococcus canis,accounted for 4%.It indicateed that L.delbrueckii subsp was the dominant bacteria in Xinjiang traditional yogurts.