新疆地区不同酸奶中优势乳酸菌的分离与鉴定  

Identification of Dominant Lactic Acid Bacteria Isolated from Different Fermented Milk in Xinjiang of China

作　　者：魏艳[1] 曾小群[1] 潘道东[1] 曹锦轩[1] 李和生[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《中国食品学报》2012年第12期161-166,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30972130;41276121);浙江省自然科学基金重大项目(Z3110211);浙江省自然科学基金项目(LQ12C20003);浙江省教育厅科研计划项目(Y201121436);宁波市农业创新创业资金重点项目(2010C92024);宁波市重大攻关项目(2011C11017);宁波市自然科学基金项目(2012A610145)

摘　　要：在乳制品工业中乳酸菌被认为是重要的益生菌之一。本文对来自新疆的酸驼奶、酸牛奶、酸马奶、酸羊奶以及俄罗斯酸奶中的优势乳酸菌进行分离,结合16S rRNA序列同源性分析和生理生化试验,鉴定出几种优势乳酸杆菌,即发酵乳杆菌、干酪乳杆菌、植物乳杆菌、戊糖乳杆菌。Lactic acid bacteria are important probiotics in the dairy industry.In this study,dominant lactic acid bacteria were isolated from fermented camel milk,fermented milk,fermented mare＇s milk and fermented goat＇s milk which were made by nomadic families in Xinjiang,China and Russia.Besides,several kinds of dominant lactic acid bacteria were identified by conventional identification and 16S rRNA sequencing analysis,these dominant lactic acid bacteria were Lactobacillus fermentum,Lactobacillus plantarum,Lactobacillus casei and Lactobacillus pentosus.

关 键 词：乳酸菌 分离 生理生化鉴定 16S rRNA同源性分析 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]