新疆特色干酪中乳酸菌的分离鉴定  

Isolation and identification of lactic acid bacteria from a traditional cheese in Xinjiang

作　　者：马燕[1] 倪永清[1] 卢士玲[1] 刘晓琳[2] 李开雄[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子大学信息科学与技术学院,新疆石河子832000

出　　处：《中国酿造》2011年第8期38-40,共3页China Brewing

基　　金：国家自然基金项目(30960001)

摘　　要：从新疆不同牧区采集工艺不同的干酪制品,对其中的乳酸菌进行分离纯化、生理生化性质试验和16S rRNA分析。结果表明,分离、纯化出的104株乳酸菌种,有82株为乳杆菌属(Lactobacillus),12株为肠球菌属(Enterococcus),10株为魏斯氏菌属(Weissella)。利用16S rRNA序列同源分析和系统发育树分析对具有不同生理生化特性的代表菌株进行了分子鉴定,鉴定结果为TNM-2与干酪乳杆菌(Lactobacillus casei)、Y5-4与食窦魏斯氏菌(Weissella cibaria)、NS2-2与植物乳杆菌(Lactobacillus plantarum)的同源性达到100%,NM-2与瑞士乳杆菌(Lactobacillus helveticus)、Y1-1与马乳酒乳杆菌(Lactobacillus kefiranofaciens)、WG与耐久肠球菌(Entero-coccus durans)的同源性达到99%。Cheese products from different pasture in Xinjiang were collected, and lactic acid bacteria （LAB） in samples were isolated and purified. Similarity analysis based on. The physiological and chemical characteristics of the strains were analyzed and 16S rRNA gene was sequenced. The re- suits showed that 104 LAB strains were isolated and purified, and among them 82 strains were identified as Lactobacillus, 12 strains were identified as Enterococcus, 10 strains were identified as Weissella. Identification with 16S rRNA indicated that homology reached 100% for TNM-2 and Lacto- bacillus casei, Y5-4 and Weissella cibaria, NS2-2 and Lactobacillus casei, and homology reached 99% for NM-2 and Lactobacillus helveticus, Y1-1 and Lactobacillus kefiranofaciens, WG and Enterococcus durans.

关 键 词：干酪 乳酸菌 分离 鉴定 PCR 16S RRNA 

分 类 号：TS201.3[轻工技术与工程—食品科学]