摘要
乳品发酵剂是生产发酵乳制品所用的特定微生物培养材料,在发酵乳制品的加工过程中起着至关重要的作用。本文以一种商用乳品发酵剂为研究材料,通过基因鉴定(16S rDNA和ITS)与分离培养两种方式对发酵剂中微生物组成进行分析,最终确定该种商用乳品发酵剂是由植物乳杆菌(Lactobacillus plantarum)和干酪乳杆菌(Lactobacillus casei)组成。发酵剂的微生物组成分析为锡林郭勒传统发酵乳制品中益生菌的分离、鉴定和研发提供了理论与实践基础。
Dairy starter culture which is a specific microbial culture plays an important role in the processing of fermented dairy products.This paper applied a commercial starter culture as target for the identification of microorganisms in dairy. The starter culture was identified as the mixture of Lactobacillus plantarum and Lactobacillus casei using 16 S rDNA and ITS gene sequencing and two ways of solid culture of microorganisms. The analysis of starter culture provided a procedure basis for the research and development of probiotics in the traditional fermented dairy products form Xilingol.
作者
徐伟良
郭梁
李春冬
郭元晟
郝苗苗
王亚慧
王东玉
朱建军
钱俊平
雅梅
XU Weiliang;GUO Liang;LI Chundong;GUO Yuansheng;HAO Miaomiao;WANG Yahui;WANG Dongyu;ZHUJianjun;QIAN Junping;YA Mei(Xilingol Vocational College,Xilinhot 026000,China;Xilin Gol Institute of Bioengineering,Xilinhot 026000,China;Xilin Gol Food Testing and Risk Assessment Center,Xilinhot 026000,China)
出处
《中国乳品工业》
CAS
北大核心
2019年第1期23-26,共4页
China Dairy Industry
基金
内蒙古自治区自然科学基金项目(2016BS0317)
内蒙古自治区高等学校科学研究项目(NJZY18371)
关键词
发酵剂
乳制品
益生菌
组成
Starter culture
Dairy products
Probiotics
Constitution
