新疆传统发酵乳制品调研及其发酵微生物种质资源分析

Investigation of traditional fermented dairy products and analysis of fermentation microbial resources in Xinjiang

为挖掘新疆传统发酵乳制品的微生物菌种资源,对不同地区传统发酵乳的制作方式及其发酵微生物进行了调研。采集了全疆12个地州及乌鲁木齐周边共45个县165个乡村483份家庭作坊生产的传统发酵乳制品,并对其进行了发酵微生物筛选。从采集的不涉及任何商品发酵剂的新疆传统发酵乳中,共筛选出497株乳酸菌和364株酵母菌,并首次发现了假肠膜明串珠菌、汉逊德巴利酵母和巴氏醋杆菌等菌。此研究成果可为开发新疆传统发酵乳制品的优质菌种资源提供基础。

To explore the microbial resources of traditional fermented dairy products,the production methods and fermentation microorganisms of traditional fermented milk in different regions in Xinjiang were investigated.In this study,483 traditional fermented dairy products from 165 villages in 12 prefectures of Xinjiang and 45 counties around Urumqi were collected,and the microorganisms involving in fermentation were screened.The collected traditional fermented milk did not involve any commercial starter;497 strains of lactic acid bacteria and 364 strains of yeast were screened from Xinjiang traditional fermented milk,of which Candida albicans,Saccharomyces cerevisiae and Acetobacter pasteurellosis were found for the first time.The research results of this project provide basic data for the development of high quality bacteria resources of traditional fermented dairy products in Xinjiang.