青稞酒酿造副产物及自然发酵驼乳乳酸菌分离鉴定及多样性分析  

Isolation,identification,and diversity analysis of lactic acid bacteria in highland barley wine brewing by-products and naturally fermented camel milk

作　　者：朱春霞 孙万成[1] 罗毅皓[1] ZHU Chunxia;SUN Wancheng;LUO Yihao(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810000,China)

机构地区：[1]青海大学农牧学院,青海西宁810000

出　　处：《食品与发酵工业》2025年第7期115-121,共7页Food and Fermentation Industries

摘　　要：为了解析高原特色发酵制品细菌群落多样性,利用传统分离培养技术从青稞酒酿造副产物-青稞酒糟、黄水及自然发酵驼乳中分离鉴定乳酸菌,并基于16S rRNA测序技术,对其细菌多样性进行分析。结果表明,样品中细菌由38个门、779个属、914个种组成,其中,厚壁菌门(Firmicutes,85.82%)、变形菌门(Proteobacteria,3.87%)、拟杆菌门(Bacteroidetes,2.5%)、放线菌门(Actinobacteria,1.18%)为样品中的优势菌门;片球菌属(Pediococcus,36.12%)、肠球菌属(Enterococcus,31.98%)、乳球菌属(Lactococcus,15.49%)为优势菌属。其中,青稞酒糟细菌多样性及丰度均最大,而冬季采集自然发酵驼乳则与之相反。该研究为青稞酒酿造副产物微生物多样性分析及酒糟与发酵乳细菌群落差异分析提供新的借鉴。Aming to analyze the bacterial community diversity of fermented products with characteristics belonging to the plateau region,lactic acid bacteria were isolated and identified from highland barley wine brewing by-products,including barley lees,yellow water,and naturally fermented camel milk,by traditional isolation and culture technology in this paper.The bacterial diversity was analyzed based on metagenomic 16S rRNA gene second-generation sequencing technology.Results showed that the bacteria in these samples were composed of 38 phyla,779 genera,and 914 species,among which,Firmicutes(85.82%),Proteobacteria(3.87%),Bacteroidetes(2.5%),Actinobacteria(1.18%)were the dominant phyla in the sample,and Pediococcus(36.12%),Enterococcus(31.98%),Lactococcus(15.49%),and others were the genus with higher abundance.Among them,the bacterial diversity and abundance of highland barley distilling lees were the largest,while those of naturally fermented camel milk in winter were the opposite.This study provides a new reference for the analysis of microbial diversity in highland barley wine brewing by-products,as well as the difference in bacterial community between lees and fermented milk.

关 键 词：青稞酒糟 黄水 发酵驼乳 乳酸菌 微生物多样性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]