德宏水牛乳饼中乳酸菌的分离鉴定及发酵性能研究

王昱敬; 黄艾祥; 刘雪英; 王馨聆; 郭洁

doi:10.13386/j.issn1002-0306.2017.02.035

德宏水牛乳饼中乳酸菌的分离鉴定及发酵性能研究

1. 云南农业大学食品科学技术学院
2. 云南农业大学龙润普洱茶学院

基金项目:

云南省高校食品加工与安全控制项目(云教科[2014]16号)；云岭产业技术领军人才项目(云发改人事[2014]1782号)；云南省现代奶牛产业技术体系项目(2016KJTX008)；

详细信息

作者简介:
王昱敬(1991-),男,硕士,研究方向:食品科学,E-mail:609948586@qq.com。;

黄艾祥(1963-),男,教授,研究方向:食品科学,E-mail:aixianghuang@126.com。;

中图分类号: TS201.3
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出版历程
- 收稿日期: 2016-06-29

Isolation and identification of lactic acid bacteria from buffalo milk cakes in Dehong and analysis of fermentability

College of Food Science and Technology,Yunnan Agricultural University
College of Pu-erh Tea,Yunnan Agricultural University

摘要

摘要: 德宏水牛奶乳饼是云南特有的乳制品,微生物资源丰富,是乳酸菌的重要来源,也是分离筛选优良发酵剂的天然基础。本文采用16S rRNA基因序列分析法和纯培养法对15份水牛奶乳饼中乳酸菌种属进行分离鉴定,通过对菌株产酸、产香、发酵乳活菌计数等比较,以筛选出具有优良发酵特性的乳酸菌。结果表明:15份水牛奶乳饼样品中共分离鉴定出57株乳酸菌（3个属,6个种和1个亚种）,其中Lactobacillus fermentum和Lactobacillus oris为优势菌属,占总菌属的36.84%和24.56%。57株乳酸菌发酵特性比较后得到两株优势菌株MGR3-1和MBR1-1。此研究为后续开发和应用优良发酵剂提供理论基础。
- 乳酸菌 /
- 分离鉴定 /
- 16S rRNA基因序列 /
- 发酵性能
Abstract: Dehong buffalo milk cake is a specific dairy product in Yunnan,which contains abundant microbes and is the main source of lactic acid bacteria.Meanwhile,it is a basis for isolation and screening of qualified fermentation starter.In this study,the 15 samples were isolated and identified using pure culture and 16 S rRNA gene sequence analysis. In order to select out lactic acid bacteria with excellent fermentation characteristics,the acidification,aroma and counts of these strains were compared.The result showed that 57 lactic acid bacteria( 3genus,6 species and 1 subspecies) were separated from the 15 pieces of buffalo milk cakes,Lactobacillus fermentum and Lactobacillus oris were thedominant species,held 36.84% and 24.56% of the total bacteria number respectively.Compared fermentation properties of the 57 lactic acid bacteria,MGR3-1 and MBR1-1 were defined as two dominant bacteria.So the research could be excellent fermentation starter to develop and use.
- lactic acid bacteria /
- isolation and identification /
- 16S rRNA gene sequences /
- fermentability

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