内蒙古传统发酵乳中优质乳杆菌的筛选与鉴定

Screening and Identification for Lactobacillus from Traditional Fermented Dairy in Inner Mongolia

从内蒙古鄂尔多斯市乌审旗多户牧民家庭自制的传统发酵乳制品中,共分离得到36株乳杆菌。经发酵特性试验筛选,共得到2株同时具有优良产酸和产黏特性的乳杆菌,它们分别是WSQ-18和WSQ-34。经16s r DNA鉴定与API50辅助鉴定,确定WSQ-18为德氏乳酸杆菌乳酸亚种2、WSQ-34为植物乳杆菌1。将两株乳杆菌与嗜热链球菌进行复配发酵试验,并与市售酸奶对照,最终确定WSQ-18为试验菌株,具有作为酸奶发酵剂的可能性。

Test isolated 36 Lactobacillus strains in total from traditional fermented dairy which made by several herding families in Wushen league of Inner Mongolia. By screening of fermentation characteristic test,2 Lactobacillus with excellent acid and viscosity-producing characteristics were got, they were WSQ-18 and WSQ-34. By 16 s r DNA appraisal and API50 auxiliary appraisal, determine the WSQ-18 for Lactobacillus delbrueckii ssp lactis 2, WSQ-34 for Lactobacillus plantarum 1. The mixed fermentation experiment was carried out with two strains of Lactobacillus and streptococcus thermophilus, and compared with commercially available yogurt, determine the WSQ-18 for target strains eventually, as the possibility of yoghurt starter cultures.