摘要
从云南省洱源县邓川、江尾等地区多户白族居民家中共采集到乳扇及其酸汤样20余个,从中分离到乳杆菌39株。经试验筛选,其中3株具有优良的发酵特性,它们分别是YNEY-15、YNEY-28及YNEY-36。经16s rDNA种属鉴定与API50糖发酵试验相结合,确定YNEY-15为副干酪乳杆菌副干酪亚种3、YNEY-28为植物乳杆菌2、YNEY-36为德氏乳杆菌保加利亚亚种。将3株乳杆菌与实验室保藏的嗜热链球菌进行组合发酵,并将产品与市售酸奶进行对照,最终确定YNEY-36为目标菌株,具有继续研究成为酸奶发酵剂的可能性。
Test isolated 39 lactobacillus strains from 20 traditional dairy fan products and sour soup which made by several herding families in Eryuan league of Yunnan province. By test screening, 3 lactobacillus with good fermentation characteristics were got, they are YNEY-15, YNEY-28 and YNEY-36. By 16 s rDNA appraisal and API50 sugar fermentation tests, determine the YNEY-15 for Lactobacillus paracasei ssp paracasei 3, YNEY-28 for lactobacillus plantarum 2 and the YNEY-36 for Lactobacillus delbrueckii ssp bulgaricus. The mixed fermentation experiment was carried out with three lactobacillus and streptococcus thermophilus, and compared with commercially available yogurt, determine the YNEY-36 for target strains eventually, as the possibility become for yoghurt starter cultures.
出处
《食品研究与开发》
CAS
北大核心
2016年第10期184-187,202,共5页
Food Research and Development
关键词
发酵特性
乳酸杆菌
分子鉴定
组合发酵
fermentation characteristics
lactobacillus
molecular identification
mixed fermentation
