内蒙古锡林郭勒盟传统奶油制品中乳酸菌的分离鉴定

Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Cream Products in Xilin Gol League, Inner Mongolia

对采集自内蒙古锡林郭勒盟正蓝旗的2份传统奶油制品进行了乳酸菌的分离鉴定,经过氧化氢酶试验、革兰染色和16S rDNA分子鉴定,共分离15株乳酸菌,被鉴定为1个属4个种,分别为1株类布氏乳杆菌、3株植物乳杆菌、4株短乳杆菌和7株副干酪乳杆菌。该研究拟为内蒙古传统乳制品的工业化生产及优良发酵剂的研发提供理论基础和菌种资源。

In this study, the lactic acid bacteria were isolated and identified from two fermented cream samples collected in Zhenglan Banner, Xilin Gol League, Inner Mongolia. A total of 15 strains of lactic acid bacteria were obtained from these samples by catalase test, Gram staining, and molecular identification targeting 16S rDNA. All of the isolates were classified into the following four species within one genus: Lactobacillus parabuchneri(n=1), Lactobacillus plantarum(n=3), Lactobacillus brevis(n=4) and Lactobacillus paracasei(n=7). The results obtained in this study provide theoretical basis and bacterial resources for the industrial production of traditional dairy products and for the research and development of excellent fermentation agents in Inner Mongolia.