新疆伊犁地区哈萨克奶酪中乳酸菌筛选
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摘要
乳酸菌在奶酪成熟过程中至关重要。本研究从新疆伊犁地区3个县采集了3份样品进行分离纯化,通过观察单菌落形态及革兰氏染色结果筛选出8株疑似乳酸菌。对其进行分子鉴定,结果表明,S-3为乳明串球菌,B-9为乳酸乳球菌,D-2为格氏乳球菌,D-12为嗜热链球菌,B-6为鼠李糖乳杆菌,D-14为干酪乳杆菌,S-7为瑞氏乳杆菌,S-4为粪肠球菌。
Lactic acid bacteria is very important in cheese maturation. In this study, three samples were collected from three counties in Yili area for purification. Eight strains of suspected lactic acid bacteria were selected by observing single colony morphology and gram staining results. Molecular identification showed that S-3 was Leuconostoc lactis, B-9 was Lactococcus lactis, D-2 was Lactococcus garvieae, D-12 was Streptococcus thermophilus, and B-6 was Lactobacillus rhamnosus, D-14 was Lactobacillus casei, S-7 is Lactobacillus helveticus and S-4 is Enterococcus faecalis.
Lactic acid bacteria is very important in cheese maturation. In this study, three samples were collected from three counties in Yili area for purification. Eight strains of suspected lactic acid bacteria were selected by observing single colony morphology and gram staining results. Molecular identification showed that S-3 was Leuconostoc lactis, B-9 was Lactococcus lactis, D-2 was Lactococcus garvieae, D-12 was Streptococcus thermophilus, and B-6 was Lactobacillus rhamnosus, D-14 was Lactobacillus casei, S-7 is Lactobacillus helveticus and S-4 is Enterococcus faecalis.
引文
[1]董晓婉.新疆和布克赛尔县哈萨克族和蒙古族传统乳制品中乳酸菌菌群多样性的研究[D].石河子:石河子大学,2014.
[2]芦文娟,李宝坤,卢士玲.新疆塔城地区哈萨克族传统奶酪中酵母菌的分离鉴定[J].中国酿造,2016,35(7):24-29.
[3]李青青,陈启和,何国庆,等.我国传统食品中乳酸菌资源的开发[[J].食品科学,2009,30(23):516-520.
[4]凌代文,东秀珠.乳酸细菌分类鉴定及试验方法[M].北京:中国轻工业出版社,1999.
[5]尚天翠.温度及pH条件对乳酸菌生长影响的研究[J].伊犁师范学院学报:自然科学版,2011(3):33-35.
[6]夏雪娟,陈芝兰,陈宗道,等.16S rDNA序列分析法快速鉴定西藏地区传统乳制品的乳酸菌[J].食品科学,2013,34(14):245-249.
[2]芦文娟,李宝坤,卢士玲.新疆塔城地区哈萨克族传统奶酪中酵母菌的分离鉴定[J].中国酿造,2016,35(7):24-29.
[3]李青青,陈启和,何国庆,等.我国传统食品中乳酸菌资源的开发[[J].食品科学,2009,30(23):516-520.
[4]凌代文,东秀珠.乳酸细菌分类鉴定及试验方法[M].北京:中国轻工业出版社,1999.
[5]尚天翠.温度及pH条件对乳酸菌生长影响的研究[J].伊犁师范学院学报:自然科学版,2011(3):33-35.
[6]夏雪娟,陈芝兰,陈宗道,等.16S rDNA序列分析法快速鉴定西藏地区传统乳制品的乳酸菌[J].食品科学,2013,34(14):245-249.