牦牛奶酪中乳酸菌的分离鉴定及发酵性能分析  

Identification and Characterization of Lactic Acid Bacteria from Chinese Yak Milk Cheeses

作　　者：杨吉霞[1,2] 陈芝兰[3] 杨海燕[4] 黄艾祥[5] 陈宗道[1,2] 贺稚非[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715 [3]西藏农牧学院科研处生物技术中心,西藏林芝860000 [4]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [5]云南农业大学食品科学与技术学院,云南昆明650201

出　　处：《食品科学》2013年第9期198-204,共7页Food Science

基　　金：2009年西南大学中央高校基本科研业务费专项(XDJK2009C039);国家自然科学基金地方项目(31060020)

摘　　要：为了探讨牦牛奶酪中乳酸菌菌种的多样性和发酵性能,从西藏、云南、新疆采集了17个样品,用MRS培养基菌落计数平均值为(4.08±0.60)(lg(CFU/g)),pH值平均值为4.52±0.29,采用表型和基因型相结合的方法鉴定出39株乳酸菌,其中乳杆菌35株为L.buchneri 2株、L.casei 16株、L.diolivorans 3株、L.fermentum 3株、L.helveticus 3株、L.kefiri 3株和L.plantarum 5株,片球菌4株为P.acidilactici 1株、P.pentosaceus 3株。通过对39株菌产酸活性、利用柠檬酸盐、产蛋白酶和胞外多糖活性等发酵性能分析,筛选出产酸活性强的菌株X24、X38、X29、X25、X21、X22、X30、X35,而菌株T7同时能利用柠檬酸盐、产蛋白酶和胞外多糖,都具有优良的发酵性能。说明牦牛奶酪中乳酸菌菌种具有多样性,有发酵性能优良的菌株。This study examined the species diversity of lactic acid bacteria from Chinese yak milk cheeses and their fermentation performance.Totally 17 samples were collected from Tibet,Yunnan and Xinjiang province,colony enumeration with MRS agar plate and pH were tested to obtain basic information of samples.Lactic acid bacteria were isolated and investigated by phenotypic and genotypic methods.Phenotypic analysis included morphology,physiological and biochemical characteristics,carbohydrate fermentation pattern.Genotypic analysis included 16S rRNA sequencing and species specific PCR.The technological characterization included acid-producing capability,citrate utilization,proteinase and exopolysaccharide.The average colony enumeration of 17 samples was 4.08±0.60（lg（CFU/g））,average pH was 4.52 ±0.29.A total of 39 strains were isolated and identified,35 strains were Lactobacilli including L.buchneri（2）,L.casei（16）,L.diolivorans（3）,L.fermentum（3）,L.helveticus（3）,L.kefiri（3） and L.plantarum（5）,4 strains were pediococcus,including P.acidilactici（1） and P.pentosaceus（3）.The strains with good acid-producing capability were X24,X38,X29,X25,X21,X22,X30 and X35.Strain T7 revealed positive result for all tests of citrate utilization,proteinase and exopolysaccharide-producing capability.The above findings imply the species diversity of lactic acid bacteria and the potential presence of high-performance strains in Chinese yak milk cheeses.

关 键 词：牦牛奶酪 乳酸菌 菌种鉴定 16S rRNA序列分析 发酵性能 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]