蒙古族传统奶嚼口的微生物组成分析  

Analysis of Microbial Composition in Mongolian Traditional Jiaokou

作　　者：徐伟良 李春冬 郭梁[1,2,3] 郭元晟 朱建军[1,2] 郝苗苗 钱俊平[1,2,3] 雅梅 XU Weiliang;LI Chundong;GUO Liang;GUO Yuansheng;ZHU Jianjun;HAO Miaomiao;QIAN Junping;YA Mei(Xilingol Vocational College,Xilinhot 026000,China;Xilingol Institute of Bioengineering,Xilinbot 026000,China;Xilingol Food Testing and Risk Assessment Center,Xilinhot 026000,China)

机构地区：[1]锡林郭勒职业学院,内蒙古锡林浩特026000 [2]锡林郭勒生物工程研究院,内蒙古锡林浩特026000 [3]锡林郭勒食品检验检测和风险评估中心,内蒙古锡林浩特026000

出　　处：《食品与生物技术学报》2020年第8期106-111,共6页Journal of Food Science and Biotechnology

基　　金：内蒙古自治区高等学校科学研究项目(NJZY19336);锡林郭勒职业学院重点科研项目(ZD-2019-06);锡林郭勒职业学院重点科研项目(ZD-2020-04)

摘　　要：通过对蒙古族传统奶嚼口进行微生物组成分析,以期为地方标准制定及工业化产品开发提供理论依据和有益借鉴。采用纯培养方法对奶嚼口样品中乳酸菌、双歧杆菌和大肠杆菌培养计数,并通过16S rDNA基因序列分析对其进行种属鉴定。结果显示,奶嚼口样品中乳酸菌活菌数为(7.91~8.69) lg(CFU/mL),双歧杆菌活菌数为(4.09~6.64) lg(CFU/mL),大肠杆菌活菌数为(0~5.45) lg (CFU/mL);样品中菌种分属于5个属,其中优势菌株为粪肠球菌(Enterococcus faecalis 34.55%)、植物乳杆菌(Lactobacillus plantarum 25.45%)和乳酸乳球菌(Lactococcus lactis16.36%)。研究表明,蒙古族传统奶嚼口含有丰富的乳酸菌和双歧杆菌资源,其中的污染指标菌(大肠杆菌)是工业化生产的掣肘所在,而蒙古族传统奶嚼口具有酸性高脂的天然属性,为潜在功能益生菌的开发提供了丰富的菌种资源。The microbial community analysis from Mongolian Jiaokou was carried out in order to provide theoretical basis and beneficial references for establishment of local standards and development of industrial products derived from Jiaokou. The Lactobacillus, Bifidobacterium and Escherichia coli in Jiaokou were counted by culture-dependent method, and their species identification was analyzed by 16 S rDNA sequencing. The viable counts of Lactobacillus,Bifidobacterium, and E. coli were 7.91~8.69, 4.09~6.64 and 0~5.45 lg(CFU/mL), respectively. The strains in the samples were classified into 5 genera, of which the dominant strains were Enterococcus faecalis 34.55%, Lactococcus plantarum 25.45% and Lactococcus lactis 16.36%. Mongolian Jiaokou is rich in Lactococcus and Bifidobacterium, however, pollution indicating bacteria(coliforms) is the constraint its industrial production. Mongolian traditional Jiaokou is naturally acid and high-fat,providing a potential wealth of strain resource for the functional probiotics development.

关 键 词：奶嚼口 微生物分析 乳酸菌 分离 鉴定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]