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- Publisher
- Springer Journals
- Copyright
- Copyright © 2012 by INRA and Springer-Verlag, France
- Subject
- Chemistry; Microbiology; Agriculture; Food Science
- ISSN
- 1958-5586
- eISSN
- 1958-5594
- DOI
- 10.1007/s13594-012-0061-x
- Publisher site
- See Article on Publisher Site
Abstract
摘要 : 中国四川地区的牦牛乳资源丰富,当地牧民生产和销售传统发酵牦牛乳制品已经有几百年的历史,其中蕴藏着的复杂微生物区系赋予牦牛乳制品独特的组织形态、风味和功能等品质特征。本研究通过纯培养的方式对从四川省不同牧民家庭采集的64份牦牛乳制品(酸牦牛乳,曲拉,鲜牦牛乳,乳清和奶油)中的乳酸菌进行分离,并通过形态观察、16S rDNA序列分析、种特异性PCR及tuf-PCR-RFLP等技术对其进行准确地鉴定,最终获得乳酸菌213株。结果表明这些传统乳制品中蕴含着丰富的乳酸菌资源,所获得的乳酸菌属于6个属17个不同种和亚种。6个属的分布如下:明串珠菌属占总分离株数的40.8%,乳杆菌属占39.0%,链球菌属占13.2%,乳球菌属占5.6%,肠球菌属占0.94%和魏斯特菌属占0.46%。其中,肠膜明串珠菌肠膜亚种 (61株,约占总分离株的28.6%) 和瑞士乳杆菌(41株,约占总分离株的 19.2%)是牦牛乳制品中所有乳酸菌分离株的优势菌群。本文系统地研究了中国四川地区各种牦牛乳制品中乳酸菌的组成,为益生菌和发酵剂的筛选提供了宝贵的资源,同时为工业化生产传统发酵乳制品的发酵剂的设计提供了基础数据。
Journal
Dairy Science & Technology – Springer Journals
Published: Mar 13, 2012