新疆自然发酵酸牛乳连续发酵期间乳酸菌菌群动态变化  

Dynamic changes of lactic acid bacteria microflora during continuous fermentation of naturally fermented milk from Xinjiang

作　　者：纪欣 刘文俊[1,2] 郭艳荣 孙天松[1,2] JI Xin;LIU Wenjun;GUO Yanrong;SUN Tiansong(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China;Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]乳品生物技术与工程教育部重点实验室(内蒙古农业大学),内蒙古呼和浩特010018 [2]农业农村部奶制品加工重点实验室(内蒙古农业大学),内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2021年第14期9-15,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31972095);现代农业(奶牛)产业技术体系建设专项资金资助项目(CARS-36);内蒙古自治区自然科学基金(2019ZD06)。

摘　　要：为了阐明自然发酵酸牛乳长期连续发酵过程中乳酸菌菌群结构动态变化,为其工业化生产提供参考依据,该研究对3份新疆自然发酵酸牛乳样品进行实验室连续发酵9个月,利用纯培养方法及PacBio SMRT测序技术研究酸牛乳样品中乳酸菌多样性。结果表明,随着连续发酵,酸牛乳中微生物群落产酸能力增强,乳酸菌活菌数下降,最终维持在7.0 lgCFU/mL以上。此外,乳酸菌菌群结构不稳定,Lactobacillus delbrueckii、Lactobacillus delbrueckii subsp.bulgaricus、Streptococcus thermophilus、Lactococcus lactis、Streptococcus salivarius等菌种减少或消失,而Lactobacillus helveticus、Lactobacillus fermentum、Lactobacillus gallinarum、Enterococcus durans含量增加。将自然发酵酸牛乳中混合菌种直接用于酸牛乳工业化生产尚需更多的研究支撑,从自然发酵乳中筛选发酵特性优良的乳酸菌,确定最佳发酵菌种组合,对酸牛乳工业化生产具有重要意义。To investigate the dynamic changes in the community structure of lactic acid bacteria(LAB)during continuous fermentation of spontaneously fermented milk and provide guidance for the production of spontaneously fermented milk on industrial level,three samples of spontaneously fermented milk from Xinjiang were fermented continuously for nine months in the laboratory.Then,the LAB diversity in the fermented milk samples were analyzed by conventional culture methods and PacBio SMRT sequencing.The results showed that the ability of microbial acid production increased as fermentation continued,accompanied by a gradual decline in the LAB viable count,which remained larger than 7.0 lgCFU/mL when the fermentation ended.In addition,the LAB community was not stable.For example,the abundances of species,such as Lactobacillus delbrueckii,Lactobacillus delbrueckii subsp.bulgaricus,Streptococcus thermophilus,Lactococcus lactis and Streptococcus salivarius,decreased substantially or even disappeared,while other species(eg.,Lactobacillus helveticus,Lactobacillus fermentum,Lactobacillus gallinarum,and Enterococcus durans)increased.In conclusion,more rigorous and robust research would be required to investigate the use of mixed culture in industrial production of spontaneously fermented milk.Finally,it would be very significant for the dairy fermentation industry to select LAB strains that possess desirable fermentation properties from naturally fermented dairy products and to optimize the combination of starter culture strains.

关 键 词：自然发酵酸牛乳 连续发酵 PacBio SMRT测序技术 乳酸菌 菌群变化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]