西藏、川西青藏高原牧区自然发酵牦牛酸奶中优良乳酸菌的筛选及鉴定

doi:10.7506/spkx1002-6630-201317033

食品科学

西藏、川西青藏高原牧区自然发酵牦牛酸奶中优良乳酸菌的筛选及鉴定

吴均1，赵晓娟1，陈佳昕1，杜木英1,2,3,*，阚建全1,2,3

1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715；
3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 400715

出版日期:2013-09-15 发布日期:2013-09-27
通讯作者: 杜木英
基金资助:
中国-克罗地亚政府间科技合作项目(国科外字[2009]289号，No 12-01)

Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan

WU Jun1，ZHAO Xiao-juan1，CHEN Jia-xin1，DU Mu-ying1,2,3,*，KAN Jian-quan1,2,3

1. College of Food Science, Southwest University, Chongqing 400715, China；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China；
3. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing),
Ministry of Agriculture, Chongqing 400715, China

Online:2013-09-15 Published:2013-09-27
Contact: DU Mu-ying

摘要/Abstract

摘要：

从西藏、川西青藏高原牧区自然发酵的牦牛酸奶样品中分离出56株乳酸菌菌株，通过初筛选出遗传稳定性好、凝乳时间短、感官性能好的乳酸菌10株，再通过对各种发酵性能的测定最终筛选出7株性能优良的乳酸菌。这7株菌的凝乳时间在6～8h之间，凝乳时的酸度在69.99～92.31°T之间，冷藏期间滴定酸度增加了8.46～20.94°T，活菌数为107～1011CFU/mL，产生的乙醛和双乙酰含量分别为14.21～30.76μg/mL和0.51～1.55μg/mL。通过16S rDNA分子鉴定得出：TG1-1为干酪乳杆菌或副干酪乳杆菌，TG1-11为副干酪乳杆菌，TG3-2和DLDQ2-1为干酪乳杆菌，TG2-4、KDLL-2为屎肠球菌，TG3-4为坚忍肠球菌。

关键词: 牦牛酸奶, 乳酸菌, 发酵性能, 鉴定

Abstract:

Totally 56 strains of lactic acid bacteria were isolated from self-made yoghurt samples collected from Tibet
plateau pastoral areas of Tibet and western Sichuan. Ten strains with better fermentation performance LAB were obtained
through preliminary screening by genetic stability, coagulation time, titratable acidity and sensory evaluation. Finally,
7 trains of LAB with excellent fermentation performance were selected. Coagulation time and titratable acidity at the
coagulation time of these 7 strains were 6－8 h and 69.99－92.31 °T. During cold storage, the titratable acidity was 8.46－
20.94 °T, and the viable bacterial pollution was 107－1011 CFU/mL. The contents of produced acetaldehyde and diacetyl
were 14.21－30.76 μg/mL and 0.51－1.55 μg/mL. Based on 16S rDNA sequence analysis, TG1-1 was identified as
Lactobacillus casei or Lactobacillus paracasei; TG1-11 as Lactobacillus paracasei, TG3-2 and DLDQ2-1 as Lactobacillus
casei, TG2-4 and KDLL-2 as Enterococcus faecium; and TG3-4 as Enterococcus durans.

Key words: yak yogurt, lactic acid bacteria, fermentation performance, identification

中图分类号:

TS252.1

吴均1，赵晓娟1，陈佳昕1，杜木英1,2,3,*，阚建全1,2,3. 西藏、川西青藏高原牧区自然发酵牦牛酸奶中优良乳酸菌的筛选及鉴定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201317033.

WU Jun1，ZHAO Xiao-juan1，CHEN Jia-xin1，DU Mu-ying1,2,3,*，KAN Jian-quan1,2,3. Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201317033.

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西藏、川西青藏高原牧区自然发酵牦牛酸奶中优良乳酸菌的筛选及鉴定

Isolation and Identification of Lactic Acid Bacteria from Natural Yak Yogurt in Tibet Plateau Pastoral Areas of Tibet and Western Sichuan

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