新疆乌鲁木齐传统酸奶中乳酸菌的多样性分析
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摘要
本研究对新疆乌鲁木齐传统酸奶中乳酸菌进行分离鉴定,通过传统生理生化鉴定结合16S rDNA序列同源性分析,从6份样品中共分离出14种乳酸菌。乳杆菌属有干酪乳杆菌、副干酪乳杆菌、植物乳杆菌、鼠李糖乳杆菌、罗伊氏乳杆菌、发酵乳杆菌、格氏乳杆菌、弯曲乳杆菌;肠球菌属有屎肠球菌、坚强肠球菌、肠道肠球菌、乳酸肠球菌;链球菌属有嗜热链球菌和黄连链球菌。
The traditional yogurt in Xinjiang contains abundant lactic acid bacteria. In this study, the lactic acid bacteria in traditional yogurt of Urumqi, Xinjiang had been separated and identified through traditional physiological and biochemical identification combined with 16 S rDNA sequence homology analysis, totally 14 kinds of lactic acid bacteria were isolated from 6 samples, lactobacillus genus has lactobacillus casei, plant lactobacillus,rhamnose lactobacillus, Roy's lactobacillus, lactobacillus fermentation lactobacillus, format lactobacillus, bending lactobacillus. Enterococcus belongs to the genus of fecal enterococcus, strong enterococcus, enterococcus,lactobacillus. Streptococci includes streptococcus thermophilus and coptis.
The traditional yogurt in Xinjiang contains abundant lactic acid bacteria. In this study, the lactic acid bacteria in traditional yogurt of Urumqi, Xinjiang had been separated and identified through traditional physiological and biochemical identification combined with 16 S rDNA sequence homology analysis, totally 14 kinds of lactic acid bacteria were isolated from 6 samples, lactobacillus genus has lactobacillus casei, plant lactobacillus,rhamnose lactobacillus, Roy's lactobacillus, lactobacillus fermentation lactobacillus, format lactobacillus, bending lactobacillus. Enterococcus belongs to the genus of fecal enterococcus, strong enterococcus, enterococcus,lactobacillus. Streptococci includes streptococcus thermophilus and coptis.
引文
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[10]任丽,刘国荣,王成涛,等.产细菌素弯曲乳杆菌的分离鉴定及细菌素特性初步研究[J].食品工业科技,2013,06:218-223.
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[13]蒋艾廷,李宝坤,金丹,等.新疆塔城传统酸奶中乳酸菌的多样性及发酵特性分析[J].食品工业科技,2017,15:122-128.
[14]袁雪林,杨洁,胡敏,等.新疆喀什地区传统发酵酸乳中乳酸菌多样性的初步分析[J].食品工业科技,2015,36(10):202-204.
[2]黄芳,陈鹏,张翠萍.新疆地区居民饮食习惯与胃癌的研究[J].护理学杂志,2010,8:31-38.
[3]王英,周剑忠,陈晓红,等.新疆酸马奶中优良乳酸菌的分离鉴定及发酵特性分析[J].江西农业大学学报,2009,05:807-811.
[4]赵静,李慧,张玉玉,等.高产酸乳酸菌的筛选、鉴定和生长特性研究[J].食品工业科技,2013,34(3):172-176.
[5]刘慧.现代食品微生物学实验技术[M].北京:中国轻工业出版社,2006:263-270.
[6]魏超,周虹,郭灵安,等.鸡蛋溶血巴斯德菌药敏试验及氨基酸代谢研究[J].西南农业学报,2017,06:335-339.
[7]孙天松,王俊国,张列兵,等.中国新疆地区酸马奶中乳酸菌生物多样性研究[J].微生物学通报,2007,34(3):451-454.
[8]刘博,许毅,秦世尚,等.罗伊氏乳杆菌制剂的制备及性能评价[J].新疆大学学报(自然科学版),2017,01:54-60
[9]王辑,顾芸佳,马文慧,等.内蒙古奶豆腐中潜在益生性乳酸菌的筛选[J].食品科学,2014,35(13):171-177.
[10]任丽,刘国荣,王成涛,等.产细菌素弯曲乳杆菌的分离鉴定及细菌素特性初步研究[J].食品工业科技,2013,06:218-223.
[11]Cludia N,Manuel A C,Jorge S,et al.Study of the volatile components of a candied plum and estimation of their contribution of the aroma[J].Food Chemistry,2008,111(4):897-905.
[12]赵蕊,霍贵成.新疆酸奶子中乳酸菌多样性分析[J].山东大学学报,2008,7(43):1-6.
[13]蒋艾廷,李宝坤,金丹,等.新疆塔城传统酸奶中乳酸菌的多样性及发酵特性分析[J].食品工业科技,2017,15:122-128.
[14]袁雪林,杨洁,胡敏,等.新疆喀什地区传统发酵酸乳中乳酸菌多样性的初步分析[J].食品工业科技,2015,36(10):202-204.