中东亚不同地区酸马奶中乳酸菌分离鉴定及优良菌株筛选  

Isolation and identification of lactic acid bacteria in koumiss in different regions of Central and East Asia and screening of excellent strains

作　　者：娜日苏[1] 如意 刘文俊[1] 孟和毕力格[1] NA Risu;RU Yi;LIU Wenjun;MENGHE Bilige(Key Laboratory of Dairy Biotechnoogy and Engineering of Ministry of Education,Key Laboratory of Dairy Processing of Ministry of Agriculture and Rural Affairs,Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia Autonomous Region,Inner Mongolia Agricultural University,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,农业农村部奶制品加工重点实验室,内蒙古自治区乳品生物技术与工程重点实验室,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2023年第17期120-126,共7页Food and Fermentation Industries

基　　金：内蒙古自治区科技计划项目(2021GG0388);内蒙古自治区科技计划项目(2020GG0146)。

摘　　要：中东亚各国游牧民族都有饮用酸马奶的历史和传统,并将酸马奶用于健康保健。为了解中东亚地区酸马奶中乳酸菌物种多样性并筛选出有潜在益生特性的菌株,该研究对采集自我国、蒙古国、吉尔吉斯斯坦、乌兹别克斯坦等国家44份酸马奶进行乳酸菌分离和鉴定,并分析了其对体外人工胃肠液耐受性和牛乳发酵特性。结果显示,44份酸马奶样品中共分离和鉴定了264株乳酸菌菌株,中亚及我国锡林郭勒地区样品中马乳酒样乳杆菌(Lactobacillus kefiranofaciens)分离率较高,而瑞士乳杆菌(Lactobacillus helveticus)为蒙古国和我国新疆地区样品的优势菌种。经脱脂乳发酵凝乳及产酸量分析和人工胃肠液耐受性评价筛选出L.helveticus Q27-6、植物乳杆菌(Lactiplantibacillus plantarum)Q18-3和副干酪乳杆菌(Lactobacillus paracasei)Q18-5等3株乳酸菌菌株具有潜在的益生菌特性,其温度适应性也提示较适合应用于酸马奶等低温发酵型特种乳制品的发酵生产。Nomads in Central and East Asian countries have a history and tradition of drinking koumiss and use it for health care.In order to understand the species diversity of lactic acid bacteria in yogurt koumiss in Central and East Asia and to screen out strains with potential probiotic characteristics,44 samples of koumiss collected from China,Mongolia,Kyrgyzstan,Uzbekistan,and other regions were isolated and identified,and their tolerance to artificial gastrointestinal juice in vitro and milk fermentation characteristics were analyzed.The results showed that a total of 264 strains of lactic acid bacteria were isolated and identified in 44 koumiss samples,and the isolation rate of Lactobacillus kefiranofaciens was higher in the samples of Central Asia and Xilingol region in China,while Lactobacillus helveticus was the dominant strain in the samples of Mongolia,and Xinjiang province in China.L.helveticus Q27-6,Lactiplantibacillus plantarum Q18-3,and Lactobacillus paracasei Q18-5,were screened from curd fermented by skim milk,using acid production ability and tolerance in artificial gastrointestinal fluid as indexes.The selected strains had potential probiotic properties,and their temperature adaptability also suggested that they were more suitable for the fermentation and production of low-temperature fermentation dairy products such as koumiss.

关 键 词：酸马奶 乳酸菌 分离鉴定 耐酸性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]