摘要
【目的】对内蒙古呼伦贝尔地区传统发酵乳制品中乳酸菌资源的生物多样性进行研究。【方法】采用纯培养和16S rRNA基因序列分析法对内蒙古呼伦贝尔地区传统发酵乳中的乳酸菌进行多样性分析。【结果】从8份传统发酵乳制品(6份酸牛奶和2份酸马奶)样品中分离到24株乳酸菌,通过16S rRNA基因序列分析和系统进化关系分析将24株乳酸菌鉴定为2株Lactobacillus kefiranofaciens、2株Lactobacillus kefiri、5株Lactobacillus paracasei、3株Lactobacillus plantarum、1株Lactobacillus rhamnosus、6株Lactococcus lactis subsp.lactis、2株Leuconostoc mesenteroides subsp.dextranicum、2株Streptococcus thermophilus和1株Enterococcus faecium。【结论】Lactococcus lactis subsp.lactis为内蒙古呼伦贝尔地区传统发酵乳制品的优势菌种,占总分离株的25%,其次为Lactobacillus paracasei,占总分离株的20.83%。
[Objective] The diversity of lactic acid bacteria in traditional fermented milk from Hulun Buir in Inner Mongolia was studied. [Methods] The samples were analyzed using pure culture and 16S rRNA gene sequence analysis. [Results] A total of 24 strains of lactic acid bacteria were obtained from eight fermented milk samples （6 fermented cow milk and 2 fermented mare milk）. All the isolates were classified to 5 genera and 9 species： Lactobacillus kefiranofaciens （2 strains）, Lactobacillus kefiri （2 strains）, Lactobacillus paracasei （5 strains）, Lactobacillus plantarum （3 strains）, Lactobacillus rhamnosus （1 strain）, Lactococcus lactis subsp, lactis （6 strains）, Leuconostoc mesenteroides subsp, dextranicum （2 strains）, Streptococcus thermophilus （2 strains）, and Enterococcus faecium （1 strain）. [Conclusion] Lactococcus lactis subsp, lactis is the dominant species, held 25% of the total isolated lactic acid bacteria, and Lactobacillus paracasei occupied20.83% of the total lactic acid bacteria isolates as the predominant species of traditional fermented milk from Hulun Buir in Inner Mongolia.
出处
《微生物学通报》
CAS
CSCD
北大核心
2016年第5期984-990,共7页
Microbiology China
基金
国家科技支撑计划项目(No.2013BAD18B01)
国家自然科学基金项目(No.31471711)~~
