新疆酸奶子中乳酸菌多样性分析

Diversity of lactic acid bacteria isolated in sour milk from Xinjiang

从15份采自新疆伊犁牧民家庭传统方法制作的酸奶子中分离出71株乳酸菌,并进行了生理生化表型特征鉴定。对其中的28株菌测定了16S rRNA基因全序列,构建系统发生树,结合生理生化结果,鉴定结果为,该酸奶子中乳酸菌涉及5个属、11个种及亚种,有些菌株对生长温度适应性较强。乳杆菌为新疆酸奶子中的优势菌属,以瑞士乳杆菌(Lb.helveticus)为最优势。

Seventy one lactic acid bacterial strains were isolated fi-om 15 samples of naturally fermented sour milk collected from the farmyards in Xinjiang. They were identified by physiological and biochemical tests, 28 of them were further analyzed by sequencing their 16S rRNA genes. Based on constructing phylogenetic neighbor-joining trees, the results in combination with tradi- tional taxonomic methods based on phenotypic characteristics showed that the lactic acid bacteria in traditional dairy products covered 5 genera and 11 species or subspecies. Lactobacillus was the predominant genus, of which Lb. helveticus was the most predominant strain. Some strains could adapt to a wide temperature range.