新疆7地区馕用酸面团微生物多样性分析

Microbial Diversity Analysis of Nang Dough from Seven Regions in Xinjiang

新疆少数民族主食以馕为主,主要以传统酸面团(酵头)制作而成,然而酸面团中微生物组成直接影响到馕的品质及营养价值。为明确馕用酸面团中微生物组成,筛选出其中所含微生物,该文从新疆哈密、库尔勒、昌吉、伊犁、阿克苏、喀什、阿拉尔7个地区采集12个样品。应用传统分离培养方法对不同地区发酵酸面团中细菌及真菌进行分离、纯化得到真菌229株,共鉴定出7个属9个种,其中酿酒酵母129株,克鲁维毕赤酵母19株,异常威克汉姆酵母18株,奥默柯达菌17株,假丝酵母12株,扣囊复膜酵母11株,库德里阿兹威毕赤酵母10株,近平滑假丝酵母7株及胶红酵母6株;乳酸菌80株,共鉴定出4个属7个种,分别为戊糖乳杆菌46株,副干酪乳杆菌10株,干酪乳杆菌9株,类食品乳杆菌7株,戊糖片球菌5株,食窦魏斯氏菌2株及嗜柠檬酸明串珠菌1株;其他细菌17株,分别为马洛姆西杆菌11株,表皮葡萄球菌3株及暹罗芽孢杆菌3株。地区优势菌为酿酒酵母和戊糖乳杆菌,分别占真菌的56.3%和细菌的57.5%。

The staple food of ethnic minorities in Xinjiang,China,is Nang,which consists mainly of traditional sour dough(fermentation head). The microbial composition in sour dough directly affects the quality and nutritional value of Nang. To clarify the microbial composition of Nang sour dough,12 samples were collected from seven regions(Hami,Korla,Changji,Ili,Aksu,Kashgar,and Alar) in Xinjiang. Fungi(229 strains) were isolated and purified from fermented sour dough in different areas by traditional isolation and culture methods. A total of 7 genera and 9 species were identified. These included 129 strains of Saccharomyces cerevisiae,19 strains of Pichia kluyveri,18 strains of Wickerhames anomalus,17 strains of Kodamaea ohmeri,12 strains of Candida zeylanoides,11 strains of Saccharomycosis fibuligera,10 strains of Pichia kudriavzevii,7 strains of C. parapsilosis,and 6 strains of Rhodotorula mucilaginosa. Furthermore,80 strains of lactic acid bacteria,4 genera and 7 species were identified,including 46 strains of Lactobacillus pentosus,10 strains of L. paracasei,9 strains of L. casei,7strains of L. paralimentarius,5 strains of Pediococcus pentosaceus,2 strains of Weissella cibaria,and 1 strain of Leuconostoc citreum. There were 17 strains of other bacteria including 11 strains of Acetobacter malorum,3strains of Staphylococcus epidermidis,and 3 strains of Bacillus siamesis. The dominant microorganisms were S.cerevisiae and L. pentosus,accounting for 56.3% of fungi and 57.5% of bacteria,respectively.