新疆慕萨莱思自然发酵过程中细菌初步分离、鉴定及其变化规律研究  

Isolation,identification and succession of bacteria during spontaneous fermentation of Musalais in southern Xinjiang

作　　者：朱丽霞[1] 韩苗[1] 郭东起[1] 龚明福[1] 候旭杰[1] 张利莉[1] 

机构地区：[1]塔里木盆地生物资源保护和利用兵团重点试验室新疆阿拉尔市塔里木大学生命科学学院,阿拉尔新疆843300

出　　处：《中国酿造》2010年第7期133-136,共4页China Brewing

基　　金：教育部<新世纪人才计划>项目资助(NCET-06-0917)

摘　　要：通过营养琼脂平板培养基分离纯化、形态与理化初步鉴定,将分离于慕萨莱思自然发酵过程中12株细菌初步鉴定为假单孢菌属、乳杆菌属、芽孢杆菌属、微球菌属、醋酸杆菌及葡糖杆菌属,证明慕萨莱思自然发酵过程中细菌存有丰富的多样性。通过对不同发酵期的细菌进行营养琼脂平板培养基计数,得到假单孢菌属为优势菌,但峰期菌落总数为275cfu/mL,其余细菌以少于25cfu/mL的极少数量出现在不同的发酵期,证明慕萨莱思酵液并不是细菌理想的生存化境,但假单孢菌属能够较好适应。Musalais is a Uigur traditional alcohol beverage brewed with boiled grape juice from Xinjiang. Bacteria during spontaneous fermentation of Musalais was isolated, morphology assayed with nutrient agar medium, and identified in physiology and biochemistry. Twelve isolated strains were attributed to Pseudomonas, Bacillaceae, Lactobacillus, Microoccus, Acetobacter and Gluconobacter, which indicated there was a rich bacterial diversity during spontaneous fermentation of Musalais. Bacterial population were counted by spreading isolates on nutrient agar medium. Pseudomonas had dominant population with the peak of 275 cfu/ml, but other bacterial survived by very few population with lower 25 cfu/ml during the spontaneous fermentation. The reason might be that the fermentation juice of Musalais was not ideally fitting for bacteria to grow,but Pseudomonas adapted well. The bacteria in Musalais were primarily isolated by general medium-nutrient agar plate and identified to genus, and further researches were needed such as identifying bacteria to species, bacterial effects on fermentation and quality of Musalais.

关 键 词：慕萨莱思 细菌 鉴定 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]