传统发酵酸牛奶中乳酸菌多态性分析  

Diversity analysis of lactic acid bacteria isolated from the traditional fermented milk

作　　者：魏冉冉[1] 方伟[1] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第22期210-212,217,共4页Science and Technology of Food Industry

基　　金："乳酸菌代谢调控与发酵剂制造技术"教育部长江学者和创新团队发展计划资助(IRT0959)

摘　　要：以从内蒙古呼伦贝尔市牧区采集的1份传统发酵酸牛奶样品为研究对象,对其进行乳酸菌的分离鉴定。通过传统纯培养法分离出17株菌,并对17株菌进行16SrDNA序列分析、多位点pheS序列分析和生理生化鉴定,鉴定的结果为11株乳酸乳球菌乳酸亚种、1株格式乳球菌、1株粪肠球菌、2株植物乳杆菌植物亚种及2株弯曲乳杆菌。乳酸乳球菌乳酸亚种为优势菌(占总分离菌株的64.7%)。17 isolates of lactic acid bacteria（LAB） were isolated from the traditional fermented milk gathering from the herdmen＇s home in Hulunbeier of Inner Mongolia by traditional pure culture method.Based on 16S rDNA sequence analysis,pheS sequence analysis and physiological and biochemical test,these isolates were identified as 11 strains of Lactococcus lactic.subsp.lactic,1 strain of Lactococcus garvieae,1 strain of Enterococcus faecalis,two strains of Lactobacillus plantarum subsp.plantarum and 2 strains Lactobacillus curvatus.Lactococcus lactic.subsp.lactic was the predominant strain（64.7% of the total isolates）.

关 键 词：酸牛奶 乳酸菌 多态性 

分 类 号：TS201.3[轻工技术与工程—食品科学]