赛里木酸奶中乳酸菌的分离鉴定及特性分析

doi:10.6048/j.issn.1001-4330.2023.09.029

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (9): 2323-2330.DOI: 10.6048/j.issn.1001-4330.2023.09.029

• 草业·畜牧兽医·食品工艺技术 • 上一篇下一篇

赛里木酸奶中乳酸菌的分离鉴定及特性分析

何齐¹(), 冯倩¹, 李雪¹, 易鸳鸯², 顾美英², 朱静², 孙建², 张志东¹^,²()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
2.新疆农业科学院微生物应用研究所/新疆特殊环境微生物实验室,乌鲁木齐 830091

收稿日期:2022-12-26 出版日期:2023-09-20 发布日期:2023-09-19
通信作者: 张志东(1977-),男,新疆乌鲁木齐人,研究员,博士,硕士生导师,研究方向为特殊环境微生物及益生菌资源挖掘,(E-mail)zhangzheedong@qq.com
作者简介:何齐(1997-),男,安徽人,硕士研究生,研究方向为食品科学与食品安全, (E-mail)heqi9711@163.com
基金资助:
新疆区域协同创新专项(上海合作组织科技伙伴计划)(2020E01007);国家重点研发计划项目(2018YFC1603400);国家重点研发计划项目(2018YFC1603404)

Screening, identification and characteristics of Lactic acid bacteria from the sayram ketteki

HE Qi¹(), FENG Qian¹, LI Xue¹, YI Yuanyang², GU Meiying², ZHU Jin², SUN Jian², ZHANG Zhidong¹^,²()

1. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2. Xinjiang Laboratory of Special Environmental Microbiology/Institute of Applied Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2022-12-26 Published:2023-09-20 Online:2023-09-19
Supported by:
Xinjiang Regional Collaborative Innovation Special Project (SCO Science and Technology Partnership Program Project)(2020E01007);National Key R & D Program Project(2018YFC1603400);National Key R & D Program Project(2018YFC1603404)

摘要/Abstract

摘要：

【目的】挖掘和利用赛里木酸奶中的乳酸菌资源。【方法】采集12份阿克苏地区赛里木镇周边酸奶样品,采用平板稀释法进行菌株分离,通过16S rRNA基因序列测序和菌株形态学观察和明确菌株分类学地位,检测菌株溶血性和有害代谢物质等。【结果】在12种赛里木酸奶样品中筛选得到4种乳酸菌,分属于Eremococcus、Leuconostoc、Lentilactobacillus、 Streptococcus 4个属下的4个种,试验菌株可耐受0.5%胆盐,0.5%NaCl,且具有较好耐高温、牛奶胨化和抑制细菌等特性,并展现出良好的自聚合能力;所有菌株均无溶血现象;除H5-4外利用氨基酸均不产生物胺,并不产生硝基还原酶。【结论】从赛里木酸奶中分离获得的乳酸菌具有良好的发酵特性和食品安全性。

关键词: 赛里木酸奶; 乳酸菌; 分离筛选

Abstract:

【Objective】 To explore and utilize the LAB resources in Sayram Ketteki.【Methods】 12 yoghurt samples were collected around Sayram town in Aksu Prefecture, and the strains were isolated by the plate dilution method.The 16S rRNA gene sequences and morphological observation were carried out to clarify the taxonomic status of the strains, and edible safety characteristics such as hemolysis and harmful metabolites were detected.【Results】 A total of 36 LAB strains were isolated and identified, which belonged to 4 species of Eremococcus, Leuconostoc, Lentilactobacillus and Streptococcus; the tested strains could tolerate 0.5% bile salt, 5% NaCl, and showed good high temperature resistance, milk peptonization, different enzyme activities, antibacterial properties, and auto aggregation ability.None of strains were positive for hemolysis.Nonitroreductase and biogenic amines were produced by strains except H5-4.【Conclusion】 The LAB obtained from camel milk in this study have good fermentation characteristics and food safety, which provides a research basis for the subsequent development of lactic acid bacteria resources.

Key words: Sayram Ketteki; Lactic acid bacteria; screening

中图分类号:

S188
S879.1

何齐, 冯倩, 李雪, 易鸳鸯, 顾美英, 朱静, 孙建, 张志东. 赛里木酸奶中乳酸菌的分离鉴定及特性分析[J]. 新疆农业科学, 2023, 60(9): 2323-2330.

HE Qi, FENG Qian, LI Xue, YI Yuanyang, GU Meiying, ZHU Jin, SUN Jian, ZHANG Zhidong. Screening, identification and characteristics of Lactic acid bacteria from the sayram ketteki[J]. Xinjiang Agricultural Sciences, 2023, 60(9): 2323-2330.

图/表 7

参考文献 26

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序号 Serial number	编号 Code numble	采集地点 Sampling position	备注 Remark
1	H₁	拜城县黑英山乡亚吐尔村4组	自产
2	H₂	拜城县黑英山乡8村1组	半商品化
3	H₃	拜城县黑英山乡8村2组	自产
4	H₄	拜城县黑英山乡明布拉克村大组	自产
5	H₅	拜城县黑英山乡1村4组	自产
6	D₁	拜城县赛里木酸奶厂	商品化
7	M₁	赛里木镇2村2大队	自产
8	K₁	拜城县克孜尔乡	自产
9	S₁	拜城县赛里木酸奶厂	商品化
10	S₄	赛里木镇托喀其买里村	半商品化
11	S₅	赛里木镇6村1组	自产
12	S₆	赛里木镇2村2大队	自产

序号 Serial number	编号 Code numble	采集地点 Sampling position	备注 Remark
1	H₁	拜城县黑英山乡亚吐尔村4组	自产
2	H₂	拜城县黑英山乡8村1组	半商品化
3	H₃	拜城县黑英山乡8村2组	自产
4	H₄	拜城县黑英山乡明布拉克村大组	自产
5	H₅	拜城县黑英山乡1村4组	自产
6	D₁	拜城县赛里木酸奶厂	商品化
7	M₁	赛里木镇2村2大队	自产
8	K₁	拜城县克孜尔乡	自产
9	S₁	拜城县赛里木酸奶厂	商品化
10	S₄	赛里木镇托喀其买里村	半商品化
11	S₅	赛里木镇6村1组	自产
12	S₆	赛里木镇2村2大队	自产

菌株 Strains	温度 Temperature (℃)		NaCl(%)			pH		胆盐 Bile salt (%)	牛奶胨化 Milk peptonization
菌株 Strains	20	45	3	5	7	3	4	0.5	胨化 Peptization	产香 Fragrance
S5-1	+	+	+	+	+	-	w	++	+	+
D1-3	+	+	+	+	-	-	w	++	+	+
H4-2	+	+	+	+	-	-	w	++	+	++
H5-4	+	+	+	+	-	-	w	++	+	+

菌株 Strains	温度 Temperature (℃)		NaCl(%)			pH		胆盐 Bile salt (%)	牛奶胨化 Milk peptonization
菌株 Strains	20	45	3	5	7	3	4	0.5	胨化 Peptization	产香 Fragrance
S5-1	+	+	+	+	+	-	w	++	+	+
D1-3	+	+	+	+	-	-	w	++	+	+
H4-2	+	+	+	+	-	-	w	++	+	++
H5-4	+	+	+	+	-	-	w	++	+	+

菌株 Strains	功能酶 Functional enzymes
菌株 Strains	蛋白酶 Protease	淀粉酶 Amylase	果胶酶 Pectase	酯化酶 Esterase	纤维素酶 Cellulase
S5-1	+	-	-	-	-
D1-3	+	-	-	-	-
H4-2	+	-	-	-	-
H5-4	+	-	-	-	-

赛里木酸奶中乳酸菌的分离鉴定及特性分析

Screening, identification and characteristics of Lactic acid bacteria from the sayram ketteki

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参考文献 26

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Metrics

菌株 Strains	病原指示菌 Pathogen indicator
菌株 Strains	大肠埃希菌 E.coli	枯草芽孢杆菌 B.subtilis	金黄色葡萄球菌 S.aureus	青霉菌 Penicillium	黑曲霉 Asp.niger	白色念珠菌 C.albicans
S5-1	++	-	+	-	-	-
D1-3	+++	+	++	-	-	-
H4-2	+++	++	+++	-	-	+
H5-4	+	+	+	-	-	-

菌株 Strains	生物胺 Biogenic amines					吲哚 Indoles	溶血性 hemolytic	硝基还原酶 Nitroreductase
菌株 Strains	精胺 Spermine	酪胺 Tyramine	色胺 Tryptamine	尸胺 Cadaverine	组胺 Histamine	吲哚 Indoles	溶血性 hemolytic	硝基还原酶 Nitroreductase
S5-1	-	-	-	-	-	-	-	-
D1-3	-	-	-	-	-	-	-	-
H4-2	-	-	-	-	-	-	-	-
H5-4	-	-	+	-	-	-	-	+
^*E.coli	(CK: -)					+	+	+

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