我国传统食品中乳酸菌资源的开发

Diversity and Identification of Lactic Acid Bacteria in Chinese Traditional Foods

我国存在着丰富的乳酸菌资源,一些少数民族地区包括内蒙古、新疆、西藏、川西高原、青海等地的牧民仍然沿用传统而古老的方法来制造各种乳制品,包括酸牛乳、酸马奶、酸驼乳、马奶酒、开菲尔等,从而使当地自然环境中的有益微生物得到了很好的保存。泡菜、腌渍菜和腊肠也是蕴藏乳酸菌的良好载体。不同来源的制品中蕴藏着不同种类的乳酸菌,这很大程度上取决于制品的制作方法和地域。传统的乳酸菌鉴定方法主要是依据其形态学及生理生化特性进行,近年来采用分子生物学方法对乳酸菌进行鉴定已有较大进展。目前对传统食品中乳酸菌菌株的鉴定存在的最大问题就是缺乏一种通用的系统或平台来鉴定不同来源的乳酸菌。

This review deals with recent research advances on the biodiversity of Chinese traditional foods lactic acid bacteria （LAB）. Traditional foods like yoghourt, kumiss, kefir and fermented camel milk are abundant in LAB. The distribution of LAB taxa is highly variable from one traditional food to another. Isolation of LAB taxa mainly depends on the sample plating methods, incubation media and conditions. It is therefore difficult to define associations between population composition and either the type of traditional food or the geographic location. Identification of isolated strains needs a ployphasic approach, including a combination of phenotypic and genotypic methods, among which the latter often based on the polymerase chain reaction （PCR） and encompassing 16S rRNA sequencing and DNA-DNA hybridizations. The main obstacle in current identification approach of LAB strains is the lack of a robust and exchangeable identification system for all LAB species. Some proposal are come up in this paper ： 1） to establish a reliable and scientific system in sample collection, strain isolation and identification. 2） to isolate new characteristic strains. 3） to explore and develop new products contained LAB. 4） to intensify the research on the function and mechanism of isolated strains.