新疆发酵驼乳的微生态分析及益生乳酸细菌的筛选
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摘要
本研究对乌鲁木齐市近郊乌拉泊牧民家庭的5份发酵驼乳样品进行了微生物组成分析,并对从中分离得到的55株乳酸菌和80株酵母菌进行了属种鉴定,同时还对耐酸耐胆盐以及降胆固醇菌株进行了初步筛选,结果如下:
(1)5份自制发酵驼乳中的细菌总数、真菌总数、乳酸菌总数和肠道菌总数差异不大,但芽孢菌数目变化较大,变化范围为0-3.28 logcfu /mL,4号样最高为3.28 logcfu /mL,5号样未检出。
(2)对分离得到的55株乳酸菌进行属种鉴定,其中有植物乳杆菌(Lactobacillus plantarum)11株,干酪乳杆菌(Lactobacillus casei)3株,瑞士乳杆菌(Lactobacillus helevticus)5株,弯曲乳杆菌(Lactobacillus curvatus)3株,棒状乳杆菌棒状亚种(Lactobacillus coryniformis subsp.coryniformis)1株,玉米乳杆菌(Lactobacillus zeae)1株,嗜酸乳杆菌(Lactobacillus acidophilus)4株,乳酸乳球菌乳脂亚种(L.lactis subsp.cremoris)4株,乳酸乳球菌乳酸亚种(Lactococcus lactis subsp Lactis)7株,棉子糖乳球菌(L.raffinolactis)2株,坚强肠球菌(Enterococcus durans)3株,粪肠球菌(Enterococcus faecalis)5株,鸟肠球菌(Enterococcus avium)2株,屎肠球菌(Enterococcus faecium)1株,肠膜明串株菌葡聚糖亚种(L.mesenteroides)1株及未能鉴定菌株2株。
(3)对得到的80株酵母菌进行属种鉴定,其中有戴尔有孢圆酵母(Torulaspora debrueckii)2株,马克斯克鲁维酵母(Kluyveromyces marxianus)14株,郎必可假丝酵母(Candida lambica)4株,乳酒假丝酵母(Candida kefyr)12株,汉博尔毕赤氏酵母(Pichia humboldlii)2株,发酵毕赤酵母(Pichia pastoris fermentation)10株,膜濮毕赤酵母(Pichia membranaefaciens)8株,林德纳克勒克酵母(Kloeckera lindner)8株,酿酒酵母(Saccharomyces cerevisiae)4株,少孢酵母(Saccharomyces exiguus)4株,中国类酵母(Saccharomycodes sinesis )6株,路德类酵母(Saccharomycodes ludwigii)4株,娄德酵母(Lodderomyces elongisporus)2株。
(4)通过对分离得到的乳酸菌进行体外耐酸耐胆盐以及降胆固醇实验,获得两株在pH3.0和0.3%牛胆酸钠条件下存活率都超过30%且胆固醇脱除率在40%以上的菌株:25号嗜酸乳杆菌和Q20号鸟肠球菌。
Microbiological compositions of 5 samples of traditionally home-made camel milk from Wulabai in Xinjiang were analyzed;55 lactobacillus strains 80 microzyme strains were identified,and the acid and bile-resistant and cholesterol-reducing Lactobacillus strains were preliminarily screened.The results showed that:
The number of bacteria, fungi, lactobacillus and intestinal bacteria of fermented camel milk is similar, but the number of Bacillus is very different from each other.The number ranges from 0 to 3.28 logcfu /mL .The highest number of Bacillus is 3.28 logcfu /mL in the fourth fermented milk, and there is no Bacillus in the fifth fermented milk.
Among of 55 lactobacillus strains,11 strains are Lactobacillus plantarum, 3 strains are Lactobacillus casei, 5 strains are Lactobacillus helevticus, 3 strains are Lactobacillus curvatus, 1 strains are Lactobacillus coryniformis subsp.coryniformis,1 strains are Lactobacillus zeae, 4 strains are Lactobacillus acidophilus, 4 strains are L.lactis subsp.cremoris, 7 strains are Lactococcus lactis subsp Lactis, 2 strains are L.raffinolactis, 3 strains are Enterococcus durans, 5 strains are Enterococcus faecalis, 2 strains are Enterococcus avium, 1 strains are Enterococcus faecium, 1 strains are L.mesenteroides and 2 strains have not been identified.
Among of 80 microzyme strains, 2 strains are Torulaspora debrueckii,14 strains are Kluyveromyces marxianus, 4 strains are Candida lambica,12 strains are Candida kefyr,2 strains are Pichia humboldlii, 10 strains are Pichia pastoris fermentation, 8strains are Pichia membranaefaciens,8 strains are Kloeckera lindner, 4 strains are Saccharomyces cerevisiae, 4 strains are Saccharomyces exiguut ,6 strains are Saccharomycodes sinesi, 4strains are Saccharomycodes ludwigii, 2 strains are Lodderomyces elongisporus.
The strains,more than 30% of which are tolerant to pH3.0 and 0.3% sodium taurocholate and can reduce the content of cholesterol to 40% or more,are 25 Lactobacillus acidophilus, Q20 Enterococcus avium.
(1)5份自制发酵驼乳中的细菌总数、真菌总数、乳酸菌总数和肠道菌总数差异不大,但芽孢菌数目变化较大,变化范围为0-3.28 logcfu /mL,4号样最高为3.28 logcfu /mL,5号样未检出。
(2)对分离得到的55株乳酸菌进行属种鉴定,其中有植物乳杆菌(Lactobacillus plantarum)11株,干酪乳杆菌(Lactobacillus casei)3株,瑞士乳杆菌(Lactobacillus helevticus)5株,弯曲乳杆菌(Lactobacillus curvatus)3株,棒状乳杆菌棒状亚种(Lactobacillus coryniformis subsp.coryniformis)1株,玉米乳杆菌(Lactobacillus zeae)1株,嗜酸乳杆菌(Lactobacillus acidophilus)4株,乳酸乳球菌乳脂亚种(L.lactis subsp.cremoris)4株,乳酸乳球菌乳酸亚种(Lactococcus lactis subsp Lactis)7株,棉子糖乳球菌(L.raffinolactis)2株,坚强肠球菌(Enterococcus durans)3株,粪肠球菌(Enterococcus faecalis)5株,鸟肠球菌(Enterococcus avium)2株,屎肠球菌(Enterococcus faecium)1株,肠膜明串株菌葡聚糖亚种(L.mesenteroides)1株及未能鉴定菌株2株。
(3)对得到的80株酵母菌进行属种鉴定,其中有戴尔有孢圆酵母(Torulaspora debrueckii)2株,马克斯克鲁维酵母(Kluyveromyces marxianus)14株,郎必可假丝酵母(Candida lambica)4株,乳酒假丝酵母(Candida kefyr)12株,汉博尔毕赤氏酵母(Pichia humboldlii)2株,发酵毕赤酵母(Pichia pastoris fermentation)10株,膜濮毕赤酵母(Pichia membranaefaciens)8株,林德纳克勒克酵母(Kloeckera lindner)8株,酿酒酵母(Saccharomyces cerevisiae)4株,少孢酵母(Saccharomyces exiguus)4株,中国类酵母(Saccharomycodes sinesis )6株,路德类酵母(Saccharomycodes ludwigii)4株,娄德酵母(Lodderomyces elongisporus)2株。
(4)通过对分离得到的乳酸菌进行体外耐酸耐胆盐以及降胆固醇实验,获得两株在pH3.0和0.3%牛胆酸钠条件下存活率都超过30%且胆固醇脱除率在40%以上的菌株:25号嗜酸乳杆菌和Q20号鸟肠球菌。
Microbiological compositions of 5 samples of traditionally home-made camel milk from Wulabai in Xinjiang were analyzed;55 lactobacillus strains 80 microzyme strains were identified,and the acid and bile-resistant and cholesterol-reducing Lactobacillus strains were preliminarily screened.The results showed that:
The number of bacteria, fungi, lactobacillus and intestinal bacteria of fermented camel milk is similar, but the number of Bacillus is very different from each other.The number ranges from 0 to 3.28 logcfu /mL .The highest number of Bacillus is 3.28 logcfu /mL in the fourth fermented milk, and there is no Bacillus in the fifth fermented milk.
Among of 55 lactobacillus strains,11 strains are Lactobacillus plantarum, 3 strains are Lactobacillus casei, 5 strains are Lactobacillus helevticus, 3 strains are Lactobacillus curvatus, 1 strains are Lactobacillus coryniformis subsp.coryniformis,1 strains are Lactobacillus zeae, 4 strains are Lactobacillus acidophilus, 4 strains are L.lactis subsp.cremoris, 7 strains are Lactococcus lactis subsp Lactis, 2 strains are L.raffinolactis, 3 strains are Enterococcus durans, 5 strains are Enterococcus faecalis, 2 strains are Enterococcus avium, 1 strains are Enterococcus faecium, 1 strains are L.mesenteroides and 2 strains have not been identified.
Among of 80 microzyme strains, 2 strains are Torulaspora debrueckii,14 strains are Kluyveromyces marxianus, 4 strains are Candida lambica,12 strains are Candida kefyr,2 strains are Pichia humboldlii, 10 strains are Pichia pastoris fermentation, 8strains are Pichia membranaefaciens,8 strains are Kloeckera lindner, 4 strains are Saccharomyces cerevisiae, 4 strains are Saccharomyces exiguut ,6 strains are Saccharomycodes sinesi, 4strains are Saccharomycodes ludwigii, 2 strains are Lodderomyces elongisporus.
The strains,more than 30% of which are tolerant to pH3.0 and 0.3% sodium taurocholate and can reduce the content of cholesterol to 40% or more,are 25 Lactobacillus acidophilus, Q20 Enterococcus avium.
引文
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