新疆塔城传统酸奶中乳酸菌的多样性及发酵特性分析  

Analysis of the diversity and fermentation characteristics of lactic acid bacteria in traditional yogurts from Ta Cheng,Xinjiang

作　　者：蒋艾廷 李宝坤[1] 金丹[1] 乔传丽 杨婕[1] 赵利利[1] 

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》2017年第15期122-128,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金地区项目(31560444);石河子大学重点科技攻关(gxjs2014-2dggo7)

摘　　要：本实验通过观测发酵液的p H与溴甲酚紫平板的变色时间,从新疆塔城传统酸奶中筛选出产酸快的30株乳酸菌。通过形态特征观察与生理生化鉴定等传统方法,结合rep-PCR基因分型和16S r DNA基因序列分析对其进行鉴定,并分析不同种属之间乳酸菌的蛋白酶活性、自溶度与产酸特性的关系。结果表明:这30株乳酸菌分别为植物乳杆菌(lactobacillus plantarum)12株、海氏肠球菌(Enterococcus hirae)9株、耐久肠球菌(Enterococcus durans)3株、发酵乳杆菌(lactobacillus fermentum)与屎肠球菌(Enterococcus faecium)各2株、乳酸片球菌(Pediococcus acidilactici)与粪肠球菌(Enterococcus faecalis)各1株。7种乳酸菌在牛乳中均能正常生长,可以降低牛乳的p H,蛋白酶活性在3~14 U之间,自溶度在3%~29%之间,其发酵特性与菌株的种属有着密切的关系。In this experiment, 30 lactic acid bacterias with fast acid-producting capacity were screened from the traditional yogurt of Tacheng in Xinjiang by observing the pH of the fermentation broth and the discoloration time of bromocresol purple plate. Identified them in different ways, for example, morphological characteristics, physiological and biochemical identification, rep-PCR genotyping, 16S rDNA gene sequence analysis and so on, and furtherly analysised the relationship between the acid production characteristics and protease activity and autolysis rates of different kinds of lactic acid bacteria.The results showed that there were 12 strains of Lactobacillus plantarum,9 strains of Enterococcus hirae,3 strains of Enterococcus durans,2 strains of Lactobacillus fermentum and Enterococcus faecium respectively, 1 strain of Pediococcus acidilactici and Enterococcus faecalis respectively.lt was worth mentioning that all of 7 kinds of lactic acid bacteria could normally grow in the milk and reduce the pH of milk,the protease activity was between 3 and 14 U,the autolysis rates was between 3 % and 29%, and there was a close relationship between the fermentation characteristics and the species of strains.

关 键 词：乳酸菌 16s RDNA 酸奶 多样性 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]