塔吉克斯坦地区自然发酵牛乳中乳酸菌的分离鉴定及多样性分析

Isolation and Identification and Biodiversity Analysis of Lactic Acid Bacteria in Naturally Fermented Cow Milk from Tajikistan

目的:自然发酵牛乳是塔吉克斯坦地区游牧民族日常饮食的重要组成部分,其中蕴含丰富的乳酸菌资源。目前对于该地区自然发酵牛乳中的微生物群落结构和乳酸菌多样性的研究较少。方法:采用纯培养的方法结合宏基因组测序技术对塔吉克斯坦自然发酵牛乳的微生物多样性进行研究。同时,将该地区微生物群落数据集与吉尔吉斯斯坦和摩洛哥的微生物群落数据集进行比较。结果:纯培养结果显示,从7份酸牛乳中共分离92株乳酸菌,其中的优势菌种为德氏乳杆菌;宏基因组16S rRNA基因测序结果显示,德氏乳杆菌相对含量高达82%,是所有样品的优势菌种。3个地区对比分析发现,自然发酵牛乳中微生物群落具有一定的地域差异,塔吉克斯坦和吉尔吉斯斯坦地区菌种组成上较为相似,而摩洛哥与二者差异较大。结论:获得塔吉克斯坦地区自然发酵牛乳的乳酸菌资源和多样性信息,为乳酸菌的开发利用提供了菌株,为自然发酵乳制品中乳酸菌的研究提供了基础数据。

Objective:Naturally fermented cow milk is an important part of the daily diet of nomadic people in Tajikistan,which contains rich resources of lactic acid bacteria.However,there are few studies on the microbial community structure and biodiversity of lactic acid bacteria in natural fermented cow milk in Tajikistan.Methods:In this study,pure culture method combined with metagenome sequencing technology was used to study the microbial diversity of naturally fermented cow milk in Tajikistan.At the same time,the microbial community data sets in Tajikistan were compared with another two regions in Kyrgyzstan and Morocco.Result:The results of isolation and identification showed that 92 strains of lactic acid bacteria were isolated from 7 naturally fermented cow milk samples,and the dominant strain was Lactobacillus delbrueckii.The results of sequencing showed that Lactobacillus delbrueckii was the dominant strain with a relative content of 82%.The comparative analysis of the three regions showed that the microbial community in naturally fermented milk had some differences.The composition of bacteria in Tajikistan and Kyrgyzstan was similar,while Morocco was quite different from them.Conclusion:Through this study,we acquired lactic acid bacteria resources and the information of diversity of naturally fermented milk in Tajikistan,provided strains for the development and utilization of lactic acid bacteria,and provided basic data for the research of lactic acid bacteria in naturally fermented dairy products.