传统列巴面团中潜在共生菌的筛选  

Screening of potential symbiotic bacteria in traditional leba dough

作　　者：乌云[1,3] 高增丽 曹文慧[1,3] 李洪亮 刘红霞 杨畅 母智深[2,3] WU Yun;GAO Zeng-li;CAO Wen-hui;LI Hong-liang;LIU Hong-xia;YANG Chang;MU Zhi-shen(Inner Mongolia Mengniu Dairy(Group)Co.,Ltd.,Hohhot 011500;Mengniu Gaoke Dairy(Beijing)Co.,Ltd.,Beijing 101100;Key Laboratory of Dairy and Cow Breeding Biotechnology in Inner Mongolia,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500 [2]蒙牛高科乳制品(北京)有限责任公司,北京101100 [3]内蒙古自治区乳品与奶牛繁育生物工程技术企业重点实验室,呼和浩特011500

出　　处：《中国食品添加剂》2020年第10期85-94,共10页China Food Additives

基　　金：“十三五”国家重点研发计划(2018YFD0501600)。

摘　　要：为获得共生特性好的乳酸菌和酵母菌,从额尔古纳河流域地区采集了5份当地列巴面团样品,经分离获得菌株30株,其中包含14株乳酸菌和16株酵母菌。利用全自动微生物分析系统鉴定菌株,筛选出分离自不同样品的7株乳酸菌和8株酵母菌进行共生性研究。其中包含4株植物乳杆菌,2株短乳杆菌,1株弯曲乳杆菌,6株酿酒酵母,1株发酵毕赤酵母,1株真贝氏酵母。经共生性筛选,获得4组具有潜在共生性的菌株。In order to research potential symbiosis between lactic acid bacteria and yeasts,5 sour dough samples from Ergun River Basin area were collected.30 strains were isolated from the dough and automatic microorganism analytical system was applied to identify the strains.In total,14 lactic acid bacteria and 16 yeasts were isolated from the dough.We chosed 7 lactic acid bacteria and 8 yeasts to screen symbiotic strain,including four Lactobacillus plantarum,two Lactobacillus brevis,one Lactobacillus curvatus,six Saccharomyces cerevisiae,one Pichia fermentum and one Saccharomyces eubayanus.Finally,four pairs with potential symbiosis were screened out.

关 键 词：乳酸菌 酵母菌 全自动微生物分析系统 潜在共生 

分 类 号：TS201.31[轻工技术与工程—食品科学] Q93-33[轻工技术与工程—食品科学与工程]