摘要
26株分离自西藏羊八井地区传统发酵牦牛酸乳的菌株,经形态学、分子生物学鉴定,其中18株为肠球菌属(Enterococcus)、6株为乳杆菌属(Lactobacillus)、2株为明串珠菌属(Leuconostoc)。构建系统发育进化树分析乳酸菌的遗传多样性,并与其它地区牦牛酸乳中分离到的乳酸菌进行比较,发现西藏羊八井地区传统发酵牦牛酸乳中乳酸菌多样性丰富,其优势乳酸菌株为肠球菌属(Enterococcus)和乳杆菌属(Lactobacillus)。
The 26 strains isolated from traditional fermented yak milk in Yangbajing area were identified by morphological and molecular identification,including 18 Enterococcus strains,6 Lactobacillus strains,2Leuconostoc strains.Construct phylogenetic tree to analysis the genetic diversity of lactobacillus and compare with the lactobacillus that were separated from other places,finding that they have rich biodiversity,Enterococcus and Lactobacillus were the most common culturable species.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第10期208-212,216,共6页
Science and Technology of Food Industry
基金
国家公益性行业(农业)科研专项(201303085)
重庆市社会民生科技创新专项(cstc2015shmszx80021)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
