新疆酸奶子中乳酸菌多样性分析

新疆酸奶子中乳酸菌多样性分析

赵蕊，霍贵成*

东北农业大学乳品科学教育部重点实验室，黑龙江哈尔滨 150030

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2006-10-24 发布日期:2006-10-24
通讯作者: 霍贵成

Diversity of lactic acid bacteria isolated in sour milk from Xinjiang

ZHAO Rui, HUO Gui-cheng*

Key laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang, China

Received:1900-01-01 Revised:1900-01-01 Online:2006-10-24 Published:2006-10-24
Contact: HUO Gui-cheng

摘要/Abstract

摘要：

从15份采自新疆伊犁牧民家庭传统方法制作的酸奶子中分离出71株乳酸菌，并进行了生理生化表型特征鉴定。对其中的28株菌测定了16S rRNA基因全序列，构建系统发生树，结合生理生化结果，鉴定结果为，该酸奶子中乳酸菌涉及5个属、11个种及亚种，有些菌株对生长温度适应性较强。乳杆菌为新疆酸奶子中的优势菌属，以瑞士乳杆菌(Lb. helveticus)为最优势。

关键词: 传统乳制品, 多样性, 乳酸菌

Abstract:

Seventy one lactic acid bacterial strains were isolated from 15 samples of naturally fermented sour milk collected from the farmyards in Xinjiang. They were identified by physiological and biochemical tests, 28 of them were further analyzed by sequencing their 16S rRNA genes. Based on constructing phylogenetic neighbor-joining trees, the results in combination with traditional taxonomic methods based on phenotypic characteristics showed that the lactic acid bacteria in traditional dairy products covered 5 genera and 11 species or subspecies. Lactobacillus was the predominant genus, of which Lb. helveticus was the most predominant strain. Some strains could adapt to a wide temperature range.

Key words: biodiversity

, lactic acid bacteria,

traditional fermented dairy product

中图分类号:

TS252.56

赵蕊,霍贵成* . 新疆酸奶子中乳酸菌多样性分析[J]. J4, 2008, 43(7): 18-22 .

ZHAO Rui,HUO Gui-cheng* .

Diversity of lactic acid bacteria isolated in sour milk from Xinjiang

[J]. J4, 2008, 43(7): 18-22 .

参考文献

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