哈萨克斯坦传统发酵乳制品中乳酸菌的多样性  

Survey of diversity of Lactic acid bacteria in traditional fermented milk products from Kazakhstan

作　　者：刘红新[1] 呼斯楞[1] 刘文俊[1] 孙天松[1] LIU Hongxin HU Sileng LIU Wenjun SUN Tiansong(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot 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》2017年第7期9-12,共4页China Dairy Industry

基　　金：国家科技支撑计划项目(2013BAD18B01);国家自然科学基金课题(31471711)

摘　　要：为了阐明哈萨克斯坦传统发酵乳制品中乳酸菌生物多样性,采用传统纯培养方法对采集的5份传统发酵乳制品中的乳酸菌进行分离纯化,运用16S rRNA基因序列分析方法和系统发育树研究进行属种鉴定。结果表明,从5份传统乳制品中分离鉴定了49株乳酸菌分属于4个属8个种或亚种,乳杆菌属(Lactobacillus)44株,片球菌属(Pediococcus)1株、肠球菌属(Enterococcus)3株,链球菌属(Streptococcus)1株。其中乳杆菌属、片球菌属、肠球菌属、链球菌属是哈萨克斯坦地区传统发酵乳制品中的主要乳酸菌,其中Pediococcus pentosaceus为优势菌种,占总分离株的22%。The aim of this paper is to research the diversity of Lactic add bacteria in traditional fermented milk products from Kazakhstan. Lactic acid bacteria were isolated and purified by traditional pure culture form traditional fermented milk products samples, and then all isolates were identified by 16S rRNA gene sequence analysis. A total of 49 strains of Lactic acid bacteria were classified into 4 genera and 8 species or subspecies, namely Lactobacillus （44 strains）, Pediococcus （1 strains）, Enterococcus （3 strains）, Streptococcus （1 strain）. Pediococcus pentosaceus was regarded as the dominant species, occupied 22 % of the total isolates.

关 键 词：乳酸菌 传统发酵乳制品 16S RRNA基因序列分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] Q939.117[轻工技术与工程—食品科学与工程]