内蒙古传统奶酪中益生酵母菌的筛选与鉴定  

Screening and Identification of Probiotics Yeasts from Traditional Cheese in Inner Mongolia

作　　者：曹志军[1] 刘敏[1] 张艳芳[1] 刘鑫 刘沛楠 

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古 包头 [2]包头市农畜产品质量安全监督管理中心,内蒙古 包头 [3]内蒙古农业大学动物科学学院,内蒙古 呼和浩特

出　　处：《微生物前沿》2021年第3期145-151,共7页Advances in Microbiology

摘　　要：为发掘内蒙古传统发酵乳制品益生酵母资源,从内蒙古阿拉善和乌审旗地区采用传统方法生产的奶酪中分离筛选得到2株益生酵母菌bing-8和a-3,通过形态观察、生理生化实验以及采用5.8S rDNA方法进行区域序列同源性分析鉴定菌种,结果表明2株酵母菌均为发酵毕赤酵母(Pichia fermentans)。In order to explore the resources of probiotic yeast for traditional fermented dairy products in Inner Mongolia, two strains of probiotic yeast bing-8 and a-3 were isolated and screened from cheese produced by traditional methods in Alashan and Wushen Banner of Inner Mongolia. Morphological observation, physiological and biochemical experiments, and PCR amplification of 5.8S rDNA region sequence homology analysis identified strains. The results showed that the two strains of probiotic yeast were identified and the mother bacteria were Pichia fermentans (Pichia fermentans).

关 键 词：传统奶酪 益生酵母菌 筛选 鉴定 

分 类 号：TS2[轻工技术与工程—食品科学与工程]