摘要
采用PCR-DGGE技术,比较新疆传统发酵酸驼乳中微生物种群结构及图谱相似性。结果表明:不同来源的酸驼乳中微生物组分存在差异,9份样品间细菌种群结构的相似性为78%～84%,5份样品间酵母菌种群结构的相似性为80%～92%。对酸驼乳细菌和酵母菌DGGE图谱上主要条带的DNA进行测序和序列分析。结果表明:酸驼乳中细菌组成包括巨型球菌(Macrococcus caseolyticus)、瑞士乳杆菌(Lactobacillus helveticus)、短乳杆菌(Lactobacillus brevis)、希腊魏氏菌(Weissella hellenica)、清酒乳杆菌(Lactobacillus sakei)、肠球菌(Enterococcus durans)、屎肠球菌(Enterococcus faecium)及乳酸明串珠菌(Leuconostoc lactis)等;酵母菌主要包括巨大克洛维酵母(Kluyveromyces marxianus)、单孢酿酒酵母(Kazachstania unispora)、嗜酒假丝酵母(Candida ethanolica)及一种地霉菌(Geotrichum sp.)。
The microbial community structures of traditional fermented camel milk（shubat） from Xinjiang in China were analyzed using PCR-DGGE technique.Bacterial and yeast community exhibited 78%-84% and 80%-92% similarity among shubat samples from different regions,respectively.Through sequence analysis of V6-V8 region of 16S rDNA,the bacterial community in shubat was composed of Macrococcus caseolyticus,Lactobacillus helveticus,Lactobacillus brevis,Weissella hellenica,Lactobacillus sakei,Enterococcus durans,Enterococcus faecium,Leuconostoc lactis and so on.The yeast community was identified to consist of Kluyveromyces marxianus,Kazachstania unispora,Candida ethanolica and Geotrichum sp.by comparing sequence similarity with D1 region of 26S rDNA gene.These results will provide a theoretical foundation for developing culture starter of shubat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第11期136-140,共5页
Food Science
基金
国家"863"计划项目(2007AA10Z354)
