酸马奶中乳酸菌的分离鉴定及其生物学特性的研究
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摘要
本研究以新疆乌鲁木齐水西沟、新疆伊犁昭苏牧民传统工艺自制酸马奶和哈萨克斯坦、吉尔吉斯斯坦工厂化生产酸马奶为样品,进行了乳酸菌的分离、纯化、鉴定及其生物学特性的研究。从8份酸马奶样品中分离出了27株菌,其中24株被鉴定为乳酸菌,经形态学特征、生理生化特征和糖发酵试验的研究,分别鉴定为乳杆菌属(Lactobacillus)、肠球菌属(Enterococcus)、链球菌属(Streptococcus)、乳球菌属(Lactococcus)和明串珠菌属(Leuconostoc)5个属12个种。有干酪乳杆菌(Lactobacillus casei)2株、消化乳杆菌(Lactobacillus alimentarius)1株、詹氏乳杆菌(Lactobacillus jensenii)2株、耐酸乳杆菌(Lactobacillus acetotolerans)2株、戊糖乳杆菌(Lactobacillus pentosus)5株、德氏乳杆菌(Lactobacillus delbrueckii)2株、植物乳杆菌(Lactobacillus plantarum)3株、玉米乳杆菌(Lactobacillus zeae)1株、粪肠球菌(Enterococcus faecali)2株、嗜热链球菌(Streptococcus thermophilus)1株、植物乳球菌(Lactococcus plantarum)2株和肠膜明串珠菌(Leuconostoc mesentaroides)1株。其中,消化乳杆菌为新疆酸马奶特有菌种,戊糖乳杆菌为哈萨克斯坦酸马奶中的优势菌。
本实验对分离菌株进行温度耐受试验和pH值耐受试验。结果表明,酸马奶中乳酸菌分离菌以中温型乳酸菌为主,生长适宜温度在40℃左右,能够耐受pH值的范围为4.3~8.5,乳杆菌酸耐受性比乳酸球菌强;在24h生长试验中,菌株延迟期一般为0h~6h,对数期和稳定期有所不同。
27 strains of bacteria in this study were isolated from 8 samples of traditionally home-made kumiss collected from Uighur Shuixi-gou、Ili Zhaosu, Xinjiang and samples of Industrial production kumiss collected from Kazakstan and Kyrgyzstan and their biological properties were studied, among of them 24 strains were lactic acid bacteria. According to the morphological characters、physiological and biochemical reaction and suger fermentation character and amino acid composition of cell wall of bacteria,they were ascribled to 5 genus of Lactobacillus、Enterococcus、Streptococcus、Lactococcus and Leuconostoc, containing with 12 species. 2 strains of Lactobacillus casei、1 strain of Lactobacillus alimentarius、2 strains of Lactobacillus jensenii、2 strains of Lactobacillus acetotolerans、5 strains of Lactobacillus pentosus、2 strains of Lactobacillus delbrueckii、3 strains of Lactobacillus plantarum、1 strain of Lactobacillus zeae、2 strains of Enterococcus faecali、1strain of Streptococcus thermophilus、2 strains of Lactococcus plantarum、1strain of Leuconostoc mesentaroides. The research revealed that Lactobacillus alimentarius was isolated from samples of kumiss from Xinjiang. The bacteria species of kumiss from Kazakstan were dominated by the bacteria colonies of Lactobacillus pentosus.
The ability of tolerance to acid and the culture of growth. The results showed that 40℃were the most suitable condition and lactobacillus were resistant to pH4.3~8.5 . The research of the growth carve of strains in 24 hours that slow–moving period were 0h~6h. Logarithm growth period and invariable period were respectivel.
本实验对分离菌株进行温度耐受试验和pH值耐受试验。结果表明,酸马奶中乳酸菌分离菌以中温型乳酸菌为主,生长适宜温度在40℃左右,能够耐受pH值的范围为4.3~8.5,乳杆菌酸耐受性比乳酸球菌强;在24h生长试验中,菌株延迟期一般为0h~6h,对数期和稳定期有所不同。
27 strains of bacteria in this study were isolated from 8 samples of traditionally home-made kumiss collected from Uighur Shuixi-gou、Ili Zhaosu, Xinjiang and samples of Industrial production kumiss collected from Kazakstan and Kyrgyzstan and their biological properties were studied, among of them 24 strains were lactic acid bacteria. According to the morphological characters、physiological and biochemical reaction and suger fermentation character and amino acid composition of cell wall of bacteria,they were ascribled to 5 genus of Lactobacillus、Enterococcus、Streptococcus、Lactococcus and Leuconostoc, containing with 12 species. 2 strains of Lactobacillus casei、1 strain of Lactobacillus alimentarius、2 strains of Lactobacillus jensenii、2 strains of Lactobacillus acetotolerans、5 strains of Lactobacillus pentosus、2 strains of Lactobacillus delbrueckii、3 strains of Lactobacillus plantarum、1 strain of Lactobacillus zeae、2 strains of Enterococcus faecali、1strain of Streptococcus thermophilus、2 strains of Lactococcus plantarum、1strain of Leuconostoc mesentaroides. The research revealed that Lactobacillus alimentarius was isolated from samples of kumiss from Xinjiang. The bacteria species of kumiss from Kazakstan were dominated by the bacteria colonies of Lactobacillus pentosus.
The ability of tolerance to acid and the culture of growth. The results showed that 40℃were the most suitable condition and lactobacillus were resistant to pH4.3~8.5 . The research of the growth carve of strains in 24 hours that slow–moving period were 0h~6h. Logarithm growth period and invariable period were respectivel.
引文
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