云南迪庆传统发酵乳制品中乳酸菌多样性分析及具有发酵性能菌株的筛选

The Biodiversity of Lactic Acid Bacteria From Traditional Fermented Milk of Yunnan Diqing and Selection for Good Fermentation Properties

为了寻找优质的发酵乳制品生产菌种,同时分析云南省迪庆藏族自治州传统发酵乳制品中乳酸菌的多样性分布状况,从云南迪庆藏族自治州传统乳制品制作和食用较多的牧区采集传统发酵乳制品29份,通过选择性分离,采用16S rRNA基因序列测定的方法对分离到的乳酸菌种进行鉴定及同源分析。对分离到的乳酸菌进行产酸性能测定、传代稳定性检测、菌株生长活力检测。结果共得到148株乳酸菌,其中各属型的数量为乳杆菌属53株、肠球菌属48株、明串球菌属37株、乳酸乳球菌属8株、片球菌属2株。这些乳酸菌属型中,乳杆菌是优势菌群(35.8%),其次依次是明串球菌(35%),肠球菌(32.4%),乳酸乳球菌(5.4%),片球菌属(1.4%)。在所有的菌种中,植物乳杆菌是优势菌,占全菌的26.4%。以产酸能力、传代稳定性、生长活力为指标,从分离到的菌株中获得发酵性能较好的乳酸菌9株。本研究初步阐明了云南迪庆藏族自治州地区传统乳制品中的乳酸菌群落的多样性分布,获得9株发酵性能较好的乳酸菌,为发酵剂的生产应用奠定了基础。

For isolating high quality lactic acid bacteria and analyzing the biodiversity of lactic acid bacteria of traditional fermented milk of Yunnan Diqing, we collected 29 samples of traditional dairy products from individual household in Diqing of Yunnan. The biodiversity of lactic acid bacteria of these samples were analysed and 148 lactic acid bacterials were identiifed from these samples by PCR ampliifcation of 16S rRNA.They are 53Lactobacillus, 48Enterococcus,37Leuconostoc,8Lactococcuslactis,2Pediococcus.The percentage ofLactobacillus which are the major colonies s is 35.8%.Lactobacillus plantarum is the major bacteria of allLactobacillus with 26.4%. We obtained 9 strains which have good fermentation performance from these lactic acid bacterias by the acid producing ability, stability, growth vigor experiment. The biodiversity of microlfora from traditional fermented milk of Yunnan Diqing is clariifed by the study.