新疆酸驼乳NSLAB的筛选及鉴定  

Screening and identification of NSLAB in Xinjiang acid camel milk

作　　者：樊哲新 李宝坤[1] 李开雄[1] 朱敏[1] 蒋琰洁 李王强 宁孔卵 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品工业科技》2015年第12期170-174,184,共6页Science and Technology of Food Industry

基　　金：国家自然基金青年项目(31201395);国家自然基金地区项目(31460007);国家自然基金地区项目(30960001)新疆生产建设兵团博士资金专项(2014BB005);石河子大学高层次人才启动项目(RCZX201223)

摘　　要：以新疆牧民家庭自然发酵酸驼乳为原料,采用改良的ROGOSA培养基筛选出20株非发酵剂乳酸菌(Non Starter Lactic Acid Bacteria,NSLAB),以产酸、自溶度、氨肽酶活力、蛋白水解能力为指标复筛性能优良的NSLAB,为新疆特色干酪的现代化改造提供新的菌株资源。结果表明:从酸驼乳中复筛得到六株NSLAB(编号X-4、X-5、X-7、X-12、X-13、X-15)。据多元统计分析六株菌综合得分X-5>X-4>X-15>X-13>X-12>X-7。其中X-5Δp H(24h)、自溶度、氨肽酶活力、蛋白水解能力分别为1.08%、28.26%、18.88、3.21U/m L,有较好的应用前景。基于菌株生理生化特性,结合16S r DNA基因序列分析,构建菌株系统发育树明确其分类地位,X-4、X-5、X-13、X-15鉴定为植物乳杆菌(Lactobacillus plantarum),X-7鉴定为发酵乳杆菌(Lactobacillus fermentum),X-12确定为乳酸片球菌(Pediococcus acidilactici)。A total of 20 strains Non Starter Lactic Acid Bacteria（NSLAB） were isolated from home-made fermented camel milk samples of Xinjiang through improved ROGOSA medium. Comprehensive 4 physiological indices including the ability of acidity and the proteolysis,extent of autolysis,the aminopeptidase activity,of NSLAB were used to evaluate the composite score and select evaluation indices in tested high properties NSLAB. By multivariate statistical analysis and composite scores （X-5〉X-4〉X- 15〉X- 13〉X- 12〉X-7）. The results showed that ApH（24h） ,the extent of autolysis,the aminopeptidase activity,the proteolysis ability of X-5 were 1.08% ,28.26%, 18.88,3.21U/mL,respectively. The isolates were identified by physiology-biochemistry characteristics and the molecular method of 16S rDNA and a phylogenetic tree was contructed. X-4,X-5,X-13,X-15 were identified as Lactobacillus plantarum,X -7, X - 12 were identified as Lactobacillus fermentum, Pediococcus acidilactici, respectively.

关 键 词：发酵乳制品 非发酵剂乳酸菌 酸驼乳 菌种筛选 

分 类 号：TS261.1[轻工技术与工程—发酵工程]