甘南牧区犏牛酸奶中优良乳酸菌的分离与鉴定  

Isolation and Identification of Lactic Acid Bacteria from Dzo Yogurt in Gannan Pasture Area of China

作　　者：马宇潇 李伟[1] 陈晓红[1] 姜梅[1] 芮昕[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第3期127-131,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD18B01-4);国家高技术研究发展计划(863计划)项目(2011AA100903);国家自然科学基金青年科学基金项目(31201422);国家自然科学基金面上项目(31371807);江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：从甘南牧区采集的犏牛酸奶中分离得到76株乳酸菌。筛选得到3株凝乳快速、产酸力强、凝乳质地优良的乳酸菌菌株,包括1株球菌和2株杆菌。采用16S rRNA基因序列比对分析,鉴定3株乳酸菌分别是屎肠球菌(Enterococcus faecium)、德氏乳杆菌(Lactobacillus delbrueckii)和发酵乳杆菌(Lactobacillus fermentum)。通过球杆菌混合发酵实验,结果表明混合菌株发酵的产酸速率比单菌株发酵明显加快,且后酸化程度较弱,其感官质量也明显优于单菌发酵。A total of 76 strains of lactic acid bacteria(LAB) were isolated from home-made dzo yogurt samples collected from Gannan pasture region of Gansu province in China. Through fermentation tests, three strains of LAB including1 strain of cocci and 2 strain of bacillus were screened. By analysis of their 16 S rRNA gene sequences, the three strains were identified to be Enterococcus faeciumLactobacillus delbrueckii and Lactobacillus fermentumrespectively. Mixed culture fermentation by cocci and bacillus at a ratio of 11 showed that faster acidification, lower post-acidification and better sensory property than the individual fermentation.

关 键 词：犏牛酸奶 乳酸菌 分离 发酵性能 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]