一种商用乳品发酵剂中微生物的组成分析
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摘要
乳品发酵剂是生产发酵乳制品所用的特定微生物培养材料,在发酵乳制品的加工过程中起着至关重要的作用。本文以一种商用乳品发酵剂为研究材料,通过基因鉴定(16S rDNA和ITS)与分离培养两种方式对发酵剂中微生物组成进行分析,最终确定该种商用乳品发酵剂是由植物乳杆菌(Lactobacillus plantarum)和干酪乳杆菌(Lactobacillus casei)组成。发酵剂的微生物组成分析为锡林郭勒传统发酵乳制品中益生菌的分离、鉴定和研发提供了理论与实践基础。
Dairy starter culture which is a specific microbial culture plays an important role in the processing of fermented dairy products.This paper applied a commercial starter culture as target for the identification of microorganisms in dairy. The starter culture was identified as the mixture of Lactobacillus plantarum and Lactobacillus casei using 16 S rDNA and ITS gene sequencing and two ways of solid culture of microorganisms. The analysis of starter culture provided a procedure basis for the research and development of probiotics in the traditional fermented dairy products form Xilingol.
Dairy starter culture which is a specific microbial culture plays an important role in the processing of fermented dairy products.This paper applied a commercial starter culture as target for the identification of microorganisms in dairy. The starter culture was identified as the mixture of Lactobacillus plantarum and Lactobacillus casei using 16 S rDNA and ITS gene sequencing and two ways of solid culture of microorganisms. The analysis of starter culture provided a procedure basis for the research and development of probiotics in the traditional fermented dairy products form Xilingol.
引文
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[15]肖芳,朱建军,张红梅等.内蒙古锡盟地区传统奶皮子和奶豆腐的加工工艺调查[J].中国乳品工业,2016,44(11):35-37.
[16]王晓宇.蒙古族传统奶豆腐工业化生产关键技术研究[D].内蒙古农业大学,2017.
[17]王水泉,包艳,董喜梅等.植物乳杆菌的生理功能及应用[J].中国农业科技导报,2010,12(4):49-55.
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[2]GAN-OD NAMNANSUREN,徐敏,霍贵成.马奶酒发酵剂用菌种的筛选研究[J].中国酿造,2015,34(11):95-98.
[3]赵红霞.蒙古族奶皮子和奶豆腐的工艺研究及营养价值分析[J].中国乳业,2008,(04):40-42.
[4]GOLDEN BR.Health benef its of probiotic[J].British Journal of Nutrition,1998,80:203-207.
[5]毛友辉,朱薇,邓放明等.益生菌的研究进展及其在食品中的应用[J].现代生物医学进展,2011,11(20):3978-3980.
[6]高阳,王海岩,王佳江等.益生菌的保健作用与研究综述[J].安徽农学通报,2009,15(19):56-57.
[7]汪孟娟,徐海燕,辛国芹等.人体益生菌种类及其功能的最新研究[J]畜牧与饲料科学,2013,34(01):62-66.
[8]VA SIJEVIC T,SHAH NP.Probiotics from Metchnikoff to bioactives[J].International dairy journal,2008,18:969-975.
[9]张文龙.自然发酵北方风干香肠主要微生物分离及纯菌接种发酵工艺研究[D].哈尔滨工业大学,2012.
[10]JIANG Y,GAO F,XU X L,et al.Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE[J].Meat Science,2010,86(4):889-895.
[11]朱雯娟.发酵梅香鱼微生物种群结构分析及发酵菌株筛选研究[D].广东海洋大学,2015.
[12]张国华.不同地区传统面食发酵剂中菌群结构及优势菌种代谢的研究[D].浙江大学,2014.
[13]李会平,袁秀洁,苏筱雨.利用PCR-DGGE技术分析桑天牛成虫肠道细菌菌群[J].蚕业科学,2012,38(01):41-45.
[14]孟令频.原料乳中干酪非发酵剂乳酸菌的分离和鉴定[D].北京林业大学,2008.
[15]肖芳,朱建军,张红梅等.内蒙古锡盟地区传统奶皮子和奶豆腐的加工工艺调查[J].中国乳品工业,2016,44(11):35-37.
[16]王晓宇.蒙古族传统奶豆腐工业化生产关键技术研究[D].内蒙古农业大学,2017.
[17]王水泉,包艳,董喜梅等.植物乳杆菌的生理功能及应用[J].中国农业科技导报,2010,12(4):49-55.
[18]郝晓娜,张健,杨亚威等.益生性植物乳杆菌对切达干酪挥发性风味形成的影响[J/OL].食品科学:1-16.
[19]鲍志宁.干酪乳杆菌GBHM-21鉴定、中试制备及发酵技术研究[D].华南理工大学,2015.
[20]HASSAN F A,EL-GAWAD M A M A,Enab A.Flavour Compounds in Cheese(Review)[J].Research on Precision Instrument and Machinery,2013,2(2):15-29.