青海不同地区传统牦牛酸奶品质差异及菌群结构分析  

Analysis of Quality Differences and Bacterial Structure of Traditional Yak Yogurt in Different Regions of Qinghai Province

作　　者：任海佳 吴海玥[2] 胡蓉[2] 闫忠心[2] 胡博 郭娅慧 REN Haijia;WU Haiyue;HU Rong;YAN Zhongxin;HU Bo;GUO Yahui(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Academy of Animal Husbandry and Veterinary Sciences,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学畜牧兽医科学院,青海西宁810016

出　　处：《青海畜牧兽医杂志》2025年第1期16-20,51,共6页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：国家重点研发计划(2022YFD1602308);山东省中央引导地方科技发展资金项目(YDZX2023015);科技特派员专项(2024-NK-P23)。

摘　　要：为了解青海省不同地区牦牛酸奶品质的差异和菌群微生物资源,本研究对青海省果洛(G)、玉树(Y)、海北(B)和海南(N)4个地区的24份酸奶样品进行理化特性测定。结果表明,不同地区间牦牛酸奶品质存在差异,果洛(G)和海南(N)地区牦牛酸奶样品的pH和酸度普遍较好,玉树(Y)地区样品的黏度和持水性较高,果洛(G)地区6份样品持水性均达40%以上,海北(B)地区只有B5、B6样品的pH和酸度较好;通过16sRNA测序技术,4个地区牦牛酸奶鉴定出22个门和272个属,其中厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)为优势菌门,乳杆菌属(Lactobacillus)和链球菌属(Streptococcus)为G地区的优势菌属,而Y、N和B地区优势菌属均为乳杆菌属。本研究旨在为进一步实现传统发酵乳制品菌种的工业化生产奠定理论基础,为更好地调控牦牛乳发酵产品的品质提供理论科学依据,有效提高青海牦牛乳资源的利用率。In order to investigate the differences in the quality of yak yogurt in different regions of Qinghai Province,and to understand the microbial resources of Qinghai flora.Physicochemical characterization of 24 yogurt samples from four regions of Qinghai Province,namely,Goluo(G),Yushu(Y),Haibei(B)and Hainan(N),the results showed that there were differences in the quality of yak yogurt among different regions.The pH and acidity of yak yogurt samples from Golo(G)and Hainan(N)regions were generally good;the viscosity and water-holding capacity of the samples from Yushu(Y)region were high;the water-holding capacity of the samples from Golo(G)region were more than 40%,while only samples of B5 and B6 from Haibei(B)region had good pH and acidity;Four regions of yak yogurt identified 22 phyla and 272 genera by 16sRNA sequencing while,the Firmicutes and Proteobacteria were the dominant phyla;Lactobacillus and Streptococcus were the dominant phyla in region G,whereas the dominant phyla in regions Y,N and B were all Lactobacillus.The research lays the theoretical foundation for further realization of industrial production of strains in traditional fermented dairy products,provides theoretical scientific basis for better regulation of the quality of yak milk fermented products,and can effectively improve the utilization rate of yak milk resources in Qinghai.

关 键 词：牦牛酸奶 理化特性 菌群结构 高通量测序 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]