重组开菲尔菌粒发酵性能及菌相组成研究

Fermentation performance and microbial composition of recombination kefir grain

为了简化开菲尔混菌发酵体系的菌种复杂程度,并保留开菲尔特有的发酵风味,对来源于拉萨、成都、乌鲁木齐、西宁4个地区的开菲尔菌粒进行了重组培养,得到重组菌粒TK-ZJUJ06。高通量测序分析检测到其细菌菌相组成为8个属,分别为乳杆菌属(39.46%)、明串珠菌属(0.62%)、乳球菌属(43.28%)、链球菌属(0.54%)、醋酸菌属(11.53%)、希瓦氏菌属(0.67%)、不动杆菌属(0.05%)以及假单胞菌属(0.14%);生理生化培养方法及26S rDNA序列分析测得其酵母菌相为酿酒酵母(Saccharomyces cerevisiae)。发酵性能及挥发性成分分析结果表明,该重组菌粒发酵性能优良,酸度117°T,挥发性脂肪酸含量65%。与对照相比,菌相组成简单,并能够保留开菲尔特有的发酵风味。

In order to simplify the microbial complexity in kefir fermentation system and keep the unique flavor of kefir, a recombination kefir grain TK-ZJUJ06 was got by restructuring cultivation of kefir grains from Lhasa, Chengdu, Urumchi and Xining. By high throughput sequencing analysis, there are 8 genera in the bacteria composition, Lactobacillus （39.46%）, Leuconostoc （0.62%）, Lactococcus （43.28%）, Streptococcus （0.54%）, Aceto- bacter （11.53%）, Shewanella （0.67%）, Acinetobacter （0.05%）, and Pseudomonas （0.14%）, respectively. The yeasts were detected as Saccharomyces cerevisiae by physiology and biochemistry experiments and 26S rDNA sequential analysis. The results of fermentation performance and volatile com- ponents analysis showed that the fermentation performances of recombinant strains were good with acidity 117 °T and volatile fatty acids content 65%. Compared with the contrast, recombination grain TK-ZJUJ06 had a simple composition of microorganism, and kept the unique flavor of kefir.