内蒙古地区传统酸乳中耐酸乳酸菌的分离鉴定及其耐酸性能的研究

Isolation and identification of acid-tolerance lactic acid bacteria and their acid resistance capacity from traditional yoghurt of Inner Mongolia

从内蒙古鄂尔多斯牧区家制传统酸乳中分离出15株乳酸菌并进行了分子鉴定,对其中5株耐酸性能较好的乳酸菌的生长性能、耐酸能力、耐胆盐能力和发酵性能进行测定。结果表明:5株耐酸乳酸菌均具有良好的生长性能,且对p H3.0环境均表现出一定的耐受力;对0.3%和0.5%的胆盐耐受性较差;菌株LD7-3是5株菌中产酸能力最强的菌株。

A total of 15 isolates of LAB were isolated and identified to the species level by 16 S r RNA gene sequencing, from home-made traditional yoghurt in Ordos basin of Inner Mongolia, China. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were the most frequently isolated bacteria. There were five strains showed better acid tolerance among the isolates. The growth capability, the bile acid resistance and fermentation performance were compared for the five acid-resistance stains. Results showed that the 5 strains possessed normal growth rate, a certain resistance ability to the media of p H 3.0, but were sensitive to 0.3% and 0.5% bile salts. Stain LD7-3 was of the strongest acid-producing capacity of the five acid-resistance strains.