西藏Kefir粒中菌相的初步研究  

Microbial populations analysis of Tibet Kefir

作　　者：许女[1] 王艳萍[2] 习傲登[2] 张玢[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]教育部天津市食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2011年第10期133-137,共5页China Brewing

摘　　要：利用扫描电镜、传统菌种分离及PCR-DGGE 3种技术相结合,对Kefir粒的菌相作了初步研究,试验结果显示,Kefir粒内层菌体密度较大,以短杆菌为主,有部分长杆菌,还有部分椭圆形酵母;对其中的乳酸菌和酵母菌进行了分离,共得到9株乳球菌、38株乳杆菌和9株酵母菌,描述了各菌株的细胞、菌落形态,研究了其牛乳发酵特性和半乳糖苷酶活性,并且对Kefir乳发酵过程中的菌数变化做了动态监测。The microorgnisms in Kefir grains were preliminarily studied by combination of scanning electronic microscope, traditional bacteria plating isolating technique and PCR-DGGE. The results showed that the bacteria density in the inner layer of Kefir grains is bigger, which mainly composed of Bacillus brevis, some long bacillus and some oval-shaped yeast. Total 9 Lactococcus strains, 38 Lactobacillus strains and 9 yeast strains were iso- lated, cellular and colonial morphology of various strains were described, as well. Fermentation properties in milk and galactosidase activity of those strains were studied, and the number of lactic acid bacteria and yeast during fermentation of Kefir were dynamically monitored.

关 键 词：开菲尔 菌相 变性梯度凝胶电泳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]