拉萨传统乳制品酥油的微生物多样性与开发前景研究

Analysis of Microbial Diversity and Potential Use of Butter in Lhasa Area

【目的】研究拉萨地区酥油中的主要微生物类群,为酥油的微生物质量安全提供重要数据基础。【方法】本文采用PCRDGGE分子生物学技术从拉萨市15份酥油样品中鉴别出62种细菌和18种真菌。【结果】酥油样品中的优势细菌种群主要为乳球菌属、假单胞菌属、链球菌属及乳杆菌属;优势真菌种群主要为酵母菌,其中44.4%为假丝酵母属、22.2%为亚罗酵母属、11.1%为毕赤酵母属。【结论】酥油中能够产生风味物质的微生物以乳酸菌和酵母菌为主,同时酥油微生物种群中还含有少量粪肠球菌等病原微生物。这些结果对酥油有益微生物资源的开发利用与质量安全防控提供了科学依据。

【Objective】The microbial diversity of butter in Lhasa area were studied to provide an important data base for the microbiosafety of butter.【Method】62 bacteria and 18 fungi were isolated from 15 butters in Lhasa using PCR-DGGE technology. 【Result】It was found that the dominant bacterial were Lactococcus sp.,Pseudomonas sp.,Streptococcus sp. and Lactobacillus sp.,the dominant fungi were Yeast,which contained 44. 4 % Candida sp.,22. 2 % Yarrowia sp. 11. 1 % Pichia sp.. 【Conclusion】The dominant microbe of butter in Lhasa were Lactobacillus and Yeast,which might be able to produce flavor substances,meanwhile some pathogenic microorganisms such as Enterococcus faecalis were also found from butter in Lhasa. The potential use and prevention and control safety strategies were suggested.