内蒙古赤峰地区传统发酵乳制品中乳酸菌的分离与鉴定

Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Dairy Products in Chifeng, Inner Mongolia

通过探索内蒙古赤峰地区传统发酵乳制品中乳酸菌的多样性,为当地人们制作传统发酵乳制品提供理论依据与菌种资源是具有重要意义的。通过采用传统纯培养方法对15份采集来自内蒙古赤峰地区的传统发酵乳制品(6份酸奶油样品、5份酸牛奶样品、4份奶豆腐样品)进行乳酸菌的分离纯化,运用16S rRNA序列分析和系统发育进化关系对其种属进行鉴定。结果表明:经16S rRNA基因序列分析,将分离到的116株乳酸菌鉴定为7个属,13个种。其中Lactococcus lactis占总分离株的56%,是内蒙古赤峰地区发酵乳制品中的优势菌种。

By exploring the diversity of lactic acid bacteria in traditional fermented dairy products in Chifeng,Inner Mongolia,it is of great significance to provide theoretical basis and bacteria resources for local people to make traditional fermented dairy products.In this study,15 traditional fermented dairy products(6 sour cream samples,5 sour milk samples and 4 milk tofu samples)collected from Chifeng area of Inner Mongolia were isolated and purified lactic acid bacteria by traditional pure culture method.The 16 S rRNA sequence analysis and phylogenetic evolutionary relationship were used to identify the species.The results showed that 116 strains of lactobacillus isolated were identified as 7 genera and 13 species by 16 S rRNA gene sequence analysis.116 isolates were identified to 66 strains of Lactococcus,26 strains of Lactobacillus,14 strains of Enterococcus,4 strains of Pediococcus,3 strains of Leuconostoc,2 strains of Streptococcus and 1 strains of Weissella.Among them,Lactococcus lactis is the dominant species,which occupied 56%of the total isolates of traditional fermented dairy products in Chifeng area of Inner Mongolia.