自然发酵乳制品中乳酸菌的生物多样性  

Biodiversity of lactic acid bacteria in naturally fermented dairy products

作　　者：张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010010

出　　处：《生命科学》2015年第7期837-846,共10页Chinese Bulletin of Life Sciences

基　　金：国家杰出青年科学基金项目(31025019)

摘　　要：近年来,关于自然发酵乳制品中乳酸菌生物多样性的研究备受关注。结合内蒙古农业大学乳品生物技术与工程教育部重点实验室的研究工作,对自然发酵乳制品中乳酸菌的生物多样性进行综述,从基于传统纯培养方法和宏基因组技术研究的角度,讨论了不同自然发酵乳制品中乳酸菌的物种多样性和遗传多样性。In recent years, the study on biodiversity of lactic acid bacteria （LAB） in naturally fermented dairy products has become a hot topic. In this paper, the biodiversity of LAB in the naturally fermented dairy products was reviewed based on research results by the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, at Inner Mongolia Agriculture University. Meanwhile, species diversity and genetic diversity of LAB in the naturally fermented dairy products were discussed based on traditional culture method and metagenomic techniques.

关 键 词：自然发酵乳制品 乳酸菌 生物多样性 

分 类 号：Q939.118[生物学—微生物学]