塔什库尔干地区传统手工乳制品中乳酸菌多样性及其功能分析  

Diversity and functions of lactic acid bacteria in traditional handmade dairy products in Tashkurgan region

作　　者：麦日艳古·亚生 李明源 王继莲 刘润忠 努尔古丽·热合曼[2] Mairiyangu·Yasheng;LI Mingyuan;WANG Jilian;LIU Runzhong;Nurgul·Rahman(Key Laboratory of Biological Resources and Ecology of Pamir Plateau in Xinjiang,The College of Life and Geographic Sciences,Kashi University,Kashi 844006,Xinjiang,China;Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology,School of Life Sciences,Xinjiang Normal University,Urumqi 830054,Xinjiang,China)

机构地区：[1]喀什大学生命与地理科学学院新疆帕米尔高原生物资源与生态重点实验室,新疆喀什844006 [2]新疆师范大学生命科学学院新疆特殊环境物种保护与调控生物学实验室,新疆乌鲁木齐830054

出　　处：《微生物学通报》2024年第3期950-969,共20页Microbiology China

基　　金：新疆维吾尔自治区帕米尔高原生物资源与生态重点实验室开放课题项目(XJDX1714-2021-04);喀什大学校级科研项目([2022]2764)。

摘　　要：【背景】传统手工制作乳制品是塔吉克族农牧地区人们最喜爱的食品,蕴含着十分丰富的乳酸菌资源,亟待开发利用。【目的】通过解析塔吉克族农牧地区传统自制乳制品中乳酸菌的多样性和功能特性,为挖掘和保护其中的微生物资源提供保障,同时为评估传统奶酪的安全性提供理论基础。【方法】采用高通量测序技术对自制乳制品中细菌16S rRNA基因的V3-V4可变区进行测序分析,利用传统培养法从MRS、Lee氏和M17培养基中筛选出可培养疑似乳酸菌,经生理生化试验及16S rRNA基因序列同源性分析技术对其进行属种鉴定,解析塔县地区传统乳制品中微生物的种类及其基因功能信息。【结果】四份乳制品中共鉴定出37个细菌属65个细菌种,其中奶酪和酸奶中的优势细菌属为Lactobacillus和Streptococcus,优势乳酸菌种为瑞士乳杆菌,并且奶酪中含少许致病菌。在此基础上,利用传统培养法从MRS、M17和Lee氏培养基筛选出38株可培养疑似乳酸菌,经生理生化试验及16S rRNA基因序列同源性分析技术对其进行属种鉴定。38株疑似乳酸菌分别为3株枯草芽孢杆菌(Bacillus subtilis)、1株芽孢杆菌(Bacillus luti)、1株副炭疽杆菌(Bacillus paranthracis)、9株副干酪乳杆菌(Lactobacillus paracasei)、3株霍氏肠球菌(Enterococcus hormeachei)、1株溶血性葡萄球菌(Staphylococcus heamolyticus)、1株肺炎克雷伯菌(Klebsiella pneumoniae)、10株假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、2株肠系膜明串珠菌(Leuconostoc mesenteroides),4株植物乳杆菌(Lactobacillus plantarum)、1株塞内加尔醋杆菌(Acetobacter senegalensis)、1株乳肠球菌(Enterococcus durans)和1株粪肠杆菌(Enterobacter faecalis)。其中明串珠菌属(Leuconostoc)为优势菌属,其次为乳杆菌属(Lactobacillus),归类为7个属13个种。在乳酸菌的属种鉴定上,传统培养法能够更准确地将乳酸菌鉴定到种水平。从38株乳酸菌[Background]Traditional handmade dairy products are the favorite food in Tajik agricultural and pastoral areas.They contain abundant lactic acid bacterial resources which need to be exploited and utilized.[Objective]By analyzing the diversity and functions of lactic acid bacteria in traditional homemade dairy products from Tajik agricultural and pastoral areas,we aim to aid in the exploration and protection of microbial resources and provide a theoretical basis for evaluating the safety of traditional dairy products.[Methods]The V3–V4 variable region of bacterial 16S rRNA gene was subjected to high-throughput sequencing.The culturable suspected lactic acid bacteria were screened by the conventional culture methods in the MRS,Lee’s,and M17 media and identified by physiological and biochemical tests and 16S rRNA gene sequence homology.Furthermore,the microbial species and gene function information in the dairy products in Tajik autonomous county of Taxkorgan were analyzed.[Results]There were 37 bacterial genera and 65 bacterial species in the 4 dairy samples,among which Lactobacillus and Streptococcus were the dominant bacterial genera in cheese and yogurt,and Lactobacillus helveticus was the dominant species.A small amount of pathogenic bacteria existed in the cheese samples.Moreover,38 culturable suspected lactic acid bacterial strains were identified from MRS,M17,and Lee’s media,including 3 strains of Bacillus subtilis,1 strain of B.luti,1 strain of B.paranthracis,9 strains of Lactobacillus paracasei,3 strains of Enterococcus hormeachei,1 strain of Staphylococcus heamolyticus,1 strain of Klebsiella pneumoniae,10 strains of Leuconostoc pseudomesenteroides,2 strains of Leuconostoc mesenteroides,4 strains of Lactobacillus plantarum,1 strain of Acetobacter senegalensis,1 strain of Enterococcus durans,and 1 strain of Enterobacter faecalis.Among them,the dominant genus was Leuconostoc,followed by Lactobacillus.The 38 strains were classified into 7 genera and 13 species.The results indicated that the conventional

关 键 词：奶酪 微生物群落 传统培养 丰富度 功能预测 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]