摘要
研究了新疆地区传统发酵酸马奶中乳酸菌的生物多样性。从30份酸马奶中分离出152株乳杆菌,采用传统分类鉴定方法对其进行鉴定。结果表明：新疆地区酸马奶中的主要乳酸菌为Lactobacillus（L.）helveticus（占总分离株的51.3%）,其次为L.acidophilus（18.4%）和L.caseisubsp.pseudoplantarum（8.6%）,此外,L.gasseri、L.caseisubsp.casei、L.curvatus、L.sanfrancisco、L.coryniformissubsp.coryniformis、L.brevis、L.plantrum、L.homohiechill、L.fermentum、L.dellbrueckii subsp.bulgaricu、L.ruminis、L.crispatus、L.farciminis及L.hilgardii等乳杆菌在酸马奶中也有出现,但其数量较少（1～4株）,还有8株乳杆菌按目前的鉴定方法无法准确判断其归属。L.helveticus和L.acidophilu存在于所有的酸马奶样品中,L.helveticus为优势菌。
The biodiversity of lactic acid bacteria（LAB） involved in production of koumiss, a traditional fermented mare milk product in Xinjiang of China, were studied. A total of 152 LAB strains were isolated from 30 home-made koumiss samples and identified using standard conventional identification methods. The predominant strains proved to be Lactobacillus （ L. ） helveticus （51.3 % of the total isolates）, L. acidophilus （ 18.4 % ） and L . casei subsp, pseudoplantarurn （8.6%）, while strains of L . gasseri , L . casei subsp, casei , L. curvatus , L . sanfrancisco , L . coryniformis subsp, coryniformis, L. brevis, L. ruminis, L. plantrurn, L. homohiechill, L. fermentum, L. dellbrueckii subsp, bulgaricu, L. crispatus, L. farciminis and L. hilgardii were also present in lower numbers（ 1 - 4strains）. 8 strains of the isolates can＇t be identified according to present methods. The results obtained showed L. helveticus and L. acidophilus were present in all koumiss samples and L. helveticus was the predominant strain.
出处
《微生物学通报》
CAS
CSCD
北大核心
2007年第3期451-454,共4页
Microbiology China
基金
国家自然科学基金项目(No.30660135
No.30671483)
国家高技术研究发展计划(863计划)(No.2006AA10Z345)
教育部春晖计划项目(No.Z2004-2-15009)
关键词
酸马奶
乳酸菌
生物多样性
Koumiss, Lactic Acid Bacteria, Biodiversity
