摘要
传统发酵乳制品具有悠久的食用历史,蕴藏着异常丰富的乳酸菌菌种资源。内蒙古农业大学乳品生物技术与工程教育部重点实验室基于传统纯培养和宏基因组测序等方法,系统研究了自然发酵乳制品中细菌多样性,本文对实验室前期的研究工作进行总结,探讨了不同地域不同种类自然发酵乳制品的细菌多样性。
The usage of naturally fermented dairy products for food has a long history,they are rich in lactic acid bacteria strains.Based on the pure culture and metagenome sequencing,the bacterial diversity in naturally fermented dairy products of different types and regions were studied by the Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University. The bacterial diversity in naturally fermented dairy products of different types in different regions were summarized in this paper based on previous researches.
作者
赵飞燕
刘文俊
张和平
ZHAO Feiyan;LIU Wenjun;ZHANG Heping(Inner Mongolia Agricultural University,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Lalwratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Lxiboratory of Dairy Biotechnology and Engineering,Inner Mongolia,Hohhot 010018,China)
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2021年第6期116-120,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
内蒙古自治区自然科学基金重大项目(2019ZD06)
国家自然科学基金项目(31972095)。
关键词
自然发酵乳制品
纯培养技术
宏基因组测序
细菌多样性
Naturally fermented dairy products
pure culture
metagenome sequencing
microbial diversity
