吉尔吉斯斯坦传统酸马奶中乳酸菌的分离鉴定

Isolation and Identification of Lactic Acid Bacteria of Traditional Fermented Koumiss from Kyrgyzstan

为分离保藏吉尔吉斯斯坦地区自然发酵酸马奶中野生的乳酸菌资源,解析其中乳酸菌的生物多样性,通过纯培养方法分离乳酸菌菌株,运用Singer测序对分离株的16S rRNA基因序列进行物种鉴定,并采用PacBio SMRT测序方法对样本中的细菌多样性进行评估。结果表明,分离并保存的91株乳酸菌属于2个属,11个种。其中,副干酪乳杆菌为吉尔吉斯斯坦地区自然发酵酸马奶样品的优势分离株,占所有分离株的29.67%。PacBio SMRT 16S rRNA基因全长测序发现样品中的细菌隶属于4个门,20个属,30个种,优势细菌菌门为厚壁菌门(98.38%),优势细菌属为乳杆菌属(93.98%),优势细菌种为瑞士乳杆菌(48.04%)。

To isolate and preserve wild lactic acid bacteria(LAB)in naturally fermented koumiss in Kyrgyzstan and analyze the biodiversity of LAB,LAB strains were isolated using traditional pure culture method,then the 16S rRNA gene of isolates were identified by Singer sequencing.Moreover,LAB diversity of traditional fermented koumiss was evaluated by PacBio SMRT sequencing technology.A total of 91 LAB strains were isolated and identified,including 2 genera,11 species.Lactobacillus(Lb.)paracasei was the most dominant LAB strain in all samples,accounting for 29.67%of all isolated.Additionally,PacBio SMRT full length 16S rRNA gene sequencing of the microbiota revealed that the 30 species of bacterial genera,belonging to 4 phyla.The dominant bacteria phylum was Firmicutes(98.38%),the dominant bacterial genus was Lactobacillus(93.98%)and the dominant bacterial species was Lb.helveticus(48.04%).