新疆野生优良乳酸菌的分离筛选及鉴定  

Screening and identification of wild lactic acid bacterial in Xinjiang dairy products

作　　者：马丽娅[1] 郑华[1] 苏建军 何晓峰 彭辉[1] 林捷[1] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]伊犁嘉可思食品有限公司,新疆伊犁835700

出　　处：《中国乳品工业》2010年第8期11-14,共4页China Dairy Industry

基　　金：国家星火项目;水牛奶奶酪加工及质量控制关键技术集成与产业化示范项目资助(2006EA780015)

摘　　要：利用倾注平板结合划线分离的方法,从新疆尼勒克县和阿勒泰地区的酸奶疙瘩样品中分离出来22株菌。通过一、二级筛选和初步鉴定得到3株凝乳时间短(小于15 h),产酸性能稳定,丁二酮产量高,抗逆性强的优良菌株,分别为球菌LR4,杆菌GT1和GT5。并在常规生理生化鉴定的基础上进行了16S rRNA序列分析,将优选菌种鉴定到种,结果表明:GT1为瑞士乳杆菌、GT5为干酪乳杆菌、LR4为屎肠球菌。22 strains of lactic acid bacteria were isolated from traditional acid-coagulated cheese in Nileke and Altai regions of Xinjiang.3 high quality strains were obtained after the first and second grade screening,including acid producing ability（setting time15 h）,stability of acidproducing efficiency,capability of producing diacetyl,and adverse repellence,which are numbered LR4,GT1 and GT5.Then they were identified by a series of physiological and biochemical test and 16S rRNA gene sequences analysis.The results indicated that： LR4was classified as E.faecium,GT1 was classified as L.helveticus and GT5 was classified as L.casei.

关 键 词：乳酸菌 筛选 鉴定 

分 类 号：Q93-331[生物学—微生物学]