清酒乳杆菌对新疆酸驼乳发酵特性的影响

Influence of Lactobacillus sakei on Fermentation of Camel Milk for Shubat Production

关于新疆酸驼乳研究已经表明,清酒乳杆菌存在于自然发酵酸驼乳中,但清酒乳杆菌的存在是否对酸驼乳发酵产生正面影响还未清楚。为此,本实验首先建立一种基于特有菌落形态与katA基因相结合的清酒乳杆菌检测方法,从而跟踪驼乳的发酵过程,用不含清酒乳杆菌酸驼乳和含有清酒乳杆菌的酸驼乳作为自然发酵剂分别接种新鲜消毒驼乳,结果表明,接种含有清酒乳杆菌的酸驼乳的新鲜驼乳其黏度随着时间延长而逐渐下降;相反接种不含清酒乳杆菌酸驼乳的新鲜消毒驼乳,其黏度随着时间延长而增高。进一步用分离自酸驼乳的清酒乳杆菌与6株其他乳酸菌分别接种新鲜消毒驼乳,结果表明:接种清酒乳杆菌的驼乳黏度均有下降;相反接种其他乳酸菌的驼乳黏度均有不同程度的增加。这一结果初步揭示了在低黏、奶香型传统驼乳发酵中清酒乳杆菌起重要作用。

Our previous studies have indicated the existence of Lactobacillus sakei in naturally fermented shubat.It is still unclear,however,whether the presence of Lactobacillus sakei has positive effect on the fermentation of shubat.In this work,a novel method for detecting Lactobacillus sakei was proposed based on the combination of its characteristic colony morphology and katA gene sequence and the effect of Lactobacillus sakei addition before natural fermentation on fermentation characteristics of camel milk was tested.As the fermentation proceeded,the viscosity of camel milk inoculated with Lactobacillus sakei progressively declined,while an opposite trend was observed for uninoculated camel milk.Further,the viscosity of camel milk was decreased during fermentation with 3 strains of Lactobacillus sakei isolated from home-made shubat in Xinjiang,while fermentation with other 6 lactic acid bacterial strains from the same sources resulted in an opposite trend,revealing that Lactobacillus sakei can play an important role in the fermentation of low-viscosity traditional shubat.