新疆传统酸奶中产胞外多糖乳酸菌的筛选与鉴定  

Screening and Identification of Exopolysaccharides Producing Lactic Acid Bacteria from Traditional Xinjiang Yoghurt

作　　者：薛艳蓉[1] 靳光[1] 王呈[1] 梁茂文[1] 赵瑞生[1] 刘波[1] XUE Yan-rong;JIN Guang;WANG Cheng;LIANG Mao-wen;ZHAO Rui-sheng;LIU bo(Institute of Animal Husbandry and Veterinary Medicine,Shanxi Academy of Agricultural Sciences,Taiyuan 030032,China)

机构地区：[1]山西省农业科学院畜牧兽医研究所

出　　处：《畜牧与饲料科学》2019年第9期109-112,共4页Animal Husbandry and Feed Science

基　　金：山西省青年科技研究基金(201601D021112)

摘　　要：试验选择6种新疆地区不同传统酸奶,通过平板涂布、划线分离、革兰染色、接触酶试验和凝乳试验鉴定后得到4株乳酸菌,分别命名为L1、L2、L3、L4。通过PCR鉴定16S rDNA序列,证明L1、L2株为干酪乳杆菌(Lactobacillus casei),L3、L4株为植物乳杆菌(Lactobacillus plantarum);4株乳酸菌L1、L2、L3、L4的产胞外多糖含量分别为176、248、205、294 mg/L;L4株产胞外多糖量最高,L1株产量最低。研究丰富了产胞外多糖乳酸菌发酵剂的种类。Four strains of lactic acid bacteria,designated as L1,L2,L3 and L4 respectively,were isolated and preliminarily identified from six types of traditional Xinjiang yoghurt by Gram′s staining,contact enzyme test and rennet test.The 16S rDNA sequence analysis results demonstrated that the strains of L1 and L2 were Lactobacillus casei,and the strains of L3 and L4 were Lactobacillus plantarum;the content of exopolysaccharides produced by the lactic acid bacteria strains of L1,L2,L3 and L4 was 176 mg/L,248 mg/L,205 mg/L and 294 mg/L respectively,indicating that the highest and lowest exopolysaccharides was obtained in the strains of L4 and L1,respectively.Our study enriched the available types of exopolysaccharides producing fermentation starter of lactic acid bacteria.

关 键 词：新疆传统酸奶 胞外多糖 乳酸菌 筛选 鉴定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]