摘要
云南省西北部的剑川县传统上有加工羊乳饼的历史,其产品工艺独特,选用的凝乳剂为发酵酸乳清和贯筋藤浸泡液,乳饼中的乳酸菌资源值得探索。对采自剑川县3个镇的12份羊乳饼样品采用传统培养方法结合16S rRNA基因序列进行鉴定,并绘制乳酸菌系统发育树,探索进化途径和亲缘关系。乳饼中乳酸菌活菌数均大于6.0×107g-1,共鉴定42株乳酸菌,分为6个属,12个种和2个亚种,其中34株杆菌分离株归属2个不同属中的8个种,8株球菌分离株归属4个不同属中的6个种,Lactobacillus plantarum和Lactobacillus fermentum是优势菌株,分别占总分离株的30.95%和21.43%。研究结果有利于乳酸菌资源开发利用。
Jianchuan,Yunnan has a long history of making a unique type of goats milk cake.The milk coagulant used in the dairy cakes are of the soak solution of fermented acid whey and Dregea sinensis Hemsl. var. corrugate, whose lactic acid bacteria are of great value to explore. For 12 shares of goat dairy cakes from three towns in Jianchuan County had identified by adopting traditional culture methods of coupled with 16S rRNA gene sequence, and phylogeny trees of lactic acid bacteria are drawn out to explore their evolutionary pathways and genetic relationships. The LAB counts in cheeses were greater than 6.0× 10^7 g^-1 .42 strains of lactic acid bacteria are identified in the experiment, con- sisting of 6 genus, 12 species and 2 sub-species, among which 34 strains of bacillus isolates affiliate to 8 species of 2 genus, and 8 strains of coccus isolates belong to 6 species of 4 genus, Lactobacillus plantarum and Lactobadllusfermentum are dominant strains, accounting for 30.95% and 21.43% of the total isolates, respectively. The results of the study is beneficial to resources development and utilization of LAB.
作者
王昱敬
杨海秀
刘雪英
郭洁
黄艾祥
WANG Yu-jinga YANG Hai-xiua LIU Xue-yinga GUO Jieb HUANG Ai-xianga(Yunnan Agricultural University a.College of Food Science and Technolog b.College of Pu-erh tea , Kunming 650201, China)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2016年第9期20-23,共4页
China Dairy Industry
基金
云南省现代奶牛产业技术体系项目(2015KJTX008)
云岭产业技术领军人才项目(云发改人事(2014)1782号)
关键词
乳饼
乳酸菌
分离鉴定
16S
RRNA基因
dairy cake
Lactic acid bacteria
Isolation and identification
16S rRNA gene
