食品科学

• 生物工程 • 上一篇    下一篇

甘南牧区犏牛酸奶中优良乳酸菌的分离与鉴定

马宇潇,李 伟,陈晓红,姜 梅,芮 昕,董明盛   

  1. 南京农业大学食品科技学院,江苏 南京 210095
  • 出版日期:2015-02-15 发布日期:2015-02-10

Isolation and Identification of Lactic Acid Bacteria from Dzo Yogurt in Gannan Pasture Area of China

MA Yuxiao, LI Wei, CHEN Xiaohong, JIANG Mei, RUI Xin, DONG Mingsheng   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-02-15 Published:2015-02-10

摘要:

从甘南牧区采集的犏牛酸奶中分离得到76 株乳酸菌。筛选得到3 株凝乳快速、产酸力强、凝乳质地优良的乳酸菌菌株,包括1 株球菌和2 株杆菌。采用16S rRNA基因序列比对分析,鉴定3 株乳酸菌分别是屎肠球菌(Enterococcus faecium)、德氏乳杆菌(Lactobacillus delbrueckii)和发酵乳杆菌(Lactobacillus fermentum)。通过球杆菌混合发酵实验,结果表明混合菌株发酵的产酸速率比单菌株发酵明显加快,且后酸化程度较弱,其感官质量也明显优于单菌发酵。

关键词: 犏牛酸奶, 乳酸菌, 分离, 发酵性能

Abstract:

A total of 76 strains of lactic acid bacteria (LAB) were isolated from home-made dzo yogurt samples collected
from Gannan pasture region of Gansu province in China. Through fermentation tests, three strains of LAB including
1 strain of cocci and 2 strain of bacillus were screened. By analysis of their 16S rRNA gene sequences, the three strains
were identified to be Enterococcus faecium, Lactobacillus delbrueckii and Lactobacillus fermentum, respectively. Mixed
culture fermentation by cocci and bacillus at a ratio of 1:1 showed that faster acidification, lower post-acidification and better
sensory property than the individual fermentation.

Key words: dzo yogurt, lactic acid bacteria, isolation, fermentation performance

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