内蒙古自然发酵绵羊奶油中乳酸菌的分离鉴定及优势菌群q-PCR定量分析  

Isolation and identification of Lactic acid bacteria from naturally fermented sheep cream in Inner Mongolia as well as quantification of predominant species by q-PCR

作　　者：刘红新[1] 德亮亮 陈红霞[1] 刘文俊[1] 孙天松[1] LIU Hong-xin DE Liang-liang CHEN Hong-xia LIU Wen-jun SUN Tian-song(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018,China)

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010018

出　　处：《中国乳品工业》2016年第9期16-19,27,共5页China Dairy Industry

摘　　要：采用传统纯培养方法对内蒙古不同地区的12份绵羊奶油样品中的乳酸菌进行分离纯化,运用16S r DNA序列分析方法进行属种鉴定,同时采用实时荧光定量聚合酶链反应(q-PCR)技术对包头地区样品中优势菌群数量进行了定量研究。分离鉴定结果表明三个地区绵羊发酵奶油中分离鉴定的44株乳酸菌,其中Lactococcus lactis subsp.Lactis为优势菌群。q-PCR定量结果表明3种优势菌属的数量关系为Lac.Lactis.subsp.lactis>L.plantarum>Leu.Mesenteroides。In this study, Lactic acid bacteria （LAB） were isolated and purified by traditional pure culture method from 12 samples of naturally fermented sheep cream collected in Inner Mongolia, and then identified by 16S rDNA sequencing and phylogenetic analysis method. Mean- while, quantitive real-time quantity PCR （q-PCR,） was applied to compare and quantitatively analyze the predominant species in traditional dairy products in Baotou, The results showed that the content of three predominant species was in the order of Lac. Lactis. subsp, lactis〉L. plantarum〉Leu, mesenteroides, in these sheep cream samples.

关 键 词：乳酸菌 分离鉴定 实时荧光定量聚合酶链反应(q—PCR) 天然发酵奶油 

分 类 号：Q939.117[生物学—微生物学]