阿尤恩地区自然发酵牛乳中乳酸菌分离鉴定及多样性研究  

Isolation and Identification and Biodiversity Analysis of Lactic Acid Bacteria in Naturally Fermented Cow Milk from Laayoune,Morocco

作　　者：史迪 党娜 武岳[1] 马腾[1] 刘文俊[1] 张和平[1] SHI Di;DANG Na;WU Yue;MA Teng;LIU Wenjun;ZHANG Heping(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering,Hohhot 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农业部奶制品加工重点实验室内蒙古乳品生物技术与工程重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2021年第3期4-9,41,共7页China Dairy Industry

基　　金：现代农业产业技术体系(CAS-36);内蒙古自然科学基金重大项目(2019ZD06)。

摘　　要：为了分离、保藏自然发酵乳中乳酸菌菌种,丰富自然发酵乳中乳酸菌多样性信息。本文采用传统的纯培养分离方法和宏基因组16S rRNA基因测序技术对阿尤恩地区自然发酵牛乳的乳酸菌多样性进行研究。纯培养结果表明:5份自然发酵牛乳中共分离出111株乳酸菌,鉴定为5个属10个种,其中Lactococcus lactis,占总分离株的45.95%;宏基因组测序结果发现,5份样品中的细菌归属于8个门、66个属和131个种,其中优势菌门为Firmicutes(69.63%),优势菌属为Lactococcus(31.80%),优势菌种同样为Lactococcus lactis(22.95%),另外还检测到含量较高的Streptococcus thermophilus(17.12%)、Lactobacillus helveticus(14.44%)等菌种。通过分析发现,Lactococcus lactis为阿尤恩地区5份自然发酵牛乳样品的优势菌种,并且自然发酵牛乳样品中细菌种类丰富,样品间细菌组成存在相似性和差异性。In order to isolate and preserve Lactic acid bacteria strains and enrich the diversity information of Lactic acid bacteria in naturally fermented milk.pure culture method and PacBio SMRT 16S rRNA gene sequencing technology were used to isolate and identify Lactic acid bacteria and to study their diversity of naturally fermented milk collected from Laayoune in this paper uses.The results showed that 111 strains of lactic acid bacteria were isolated,and which were identified to 5 genera and 10 species from 5 samples in naturally fermented milk.Lactococcus lactis was the dominant strain in naturally fermented milk,accounting for 45.95%of the total isolates.Based on PacBio SMRT 16S rRNA sequencing technology,66 genera and 131 species belong 8 phyla of the bacteria were obtained in naturally fermented milk,and the predominated strain was also Lactococcus lactis(22.95%),and the strains of Streptococcus thermophilus(17.12%),Lactobacillus helveticus(14.44%)with high relative abundance were also detected.According to the analysis of the research,it have been proved that Lactococcus lactis is the most dominant bacteria in 5 samples of naturally fermented milk in Laayoune,Morocco,and the bacterial species of naturally fermented milk samples are rich,and among the samples,they have the similarities and differences in bacterial compositions.

关 键 词：乳酸菌 自然发酵 纯培养方法 PacBio SMRT 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.54[轻工技术与工程—食品科学与工程]