新疆伊犁地区乳品中发酵菌种的筛选及产酸性能研究

Study on screening and acid-production performance of yogurt starter strains from Yili dairy products in Xinjiang

通过传统分离方法从新疆伊犁州乳品中初步分离纯化出71株乳酸菌,其中具有明显产酸凝乳特性的乳酸菌8株,经生理生化鉴定以及16SrRNA序列比对分析,确定8株乳酸菌的种属分别为德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)、开菲尔乳杆菌(Lactobacillus kefiranofaciens)、发酵乳杆菌(Lactobacillus fermentum)、植物乳杆菌(Lactobacillus plantarum)、乳酸明串球菌(Leuconostoc lactis)和粪肠球菌(Enterococcus faecalis)。对8株乳酸菌的生长性能、产酸性能、后酸化性能、感官特性等多个指标进行分析得出,德氏乳杆菌BSTS6-1、BSTS6-3、BSTS6-4生长速度快、产酸速率高,发酵乳风味纯正、组织形态良好且菌株后酸化能力弱,符合酸乳发酵菌种的基本特征。

A total of 71 Lactic acid bacterias were isolated and purified from Yili dairy products in Xinjiang by traditional separation methods,eight of those strains have obvious acid-producing characteristic,through physiological and biochemical identification and 16S rRNA se?quence alignment,we have identified 8 strains were Lactobacillus delbrueckii subsp.bulgaricus,Lactobacillus kefiranofaciens,Lactobacillus fermentum,Lactobacillus plantarum,Leuconostoc lactis and Enterococcus faecalis.According to the analysis of the growth performance,acid-production perfor?mance,post-acidification,and sensation evaluation,we made the conclusion that the strains BSTS6-1,BSTS6-3 and BSTS6-4 have the characteristics of yogurt fermentation strains with a more fast growth,higher acid-production rate,excellent fermentation performance and weaker post-acidification ability.