Screening,identification and characteristics of Lactic acid bacteria from raw camel milk

doi:10.6048/j.issn.1001-4330.2024.04.027

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (4): 1021-1028.DOI: 10.6048/j.issn.1001-4330.2024.04.027

• Plant Protection·Microbes·Agricultural Equipment Engineering and Mechanization • Previous Articles Next Articles

Screening,identification and characteristics of Lactic acid bacteria from raw camel milk

SUN Jian¹(), LI Xue², CHU Min¹, GU Meiying¹, Ainijiang Ersiman¹, ZHU Jin¹, HE Qi², TAN Huilin³, ZHANG Zhidong¹^,²()

1. Xinjiang Key Laboratory of Special Environmental Microbiology/ Institute of Applied Microbiology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
3. Food Safety Testing Center of Aksu Prefecture, Aksu Xinjiang 843006, China

Received:2023-08-07 Online:2024-04-20 Published:2024-05-31
Correspondence author: ZHANG Zhidong
Supported by:
Basic Scientific R &D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region(KY2022034);Natural Science Foundation of Xinjiang Uygur Autonomous Region(2021D01F62);Natural Science Foundation of Xinjiang Uygur Autonomous Region(2021D03002);Xinjiang Regional Collaborative Innovation Special Project (SCO Science and Technology Partnership Program)(2020E01007);Key Science and Technology Innovation Incubation Project of Xinjiang Academy of Agricultural Sciences(nkyzztd-001)

原驼乳中乳酸菌的分离筛选及特性分析

孙建¹(), 李雪², 楚敏¹, 顾美英¹, 艾尼江·尔斯满¹, 朱静¹, 何齐², 谭慧林³, 张志东¹^,²()

1.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
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
3.阿克苏地区食品安全检测中心,新疆阿克苏 843006

通讯作者: 张志东
作者简介:孙建(1977-),男,新疆乌鲁木齐人,副研究员,研究方向为特殊环境微生物及益生菌资源,(E-mail)276255465@qq.com
基金资助:
新疆维吾尔自治区公益性科研院所基本科研业务经费项目(KY2022034);新疆维吾尔自治区自然科学基金项目(2021D01F62);新疆维吾尔自治区自然科学基金项目(2021D03002);新疆区域协同创新专项(上海合作组织科技伙伴计划)项目(2020E01007);新疆农业科学院自主培育项目团队建设专项(nkyzztd-001)

Abstract

Abstract:

【Objective】 To explore lactic acid bacteria (LAB) resources in raw camel milk. 【Methods】 Raw camel milk samples were collected around Nanshan mountain in Urumqi, Xinjiang 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 detecting hemolysis and harmful metabolites. 【Results】 Results showed that a total of 29 LAB strains were isolated and identified, which belonged to 4 species in Leuconostoc and Lentilactobacillus; the tested strains could tolerate 0.5% bile salt, 5% NaCl, and showed good high temperature resistance, milk peptonization, anti-oxidation, different enzyme activities, and antibacterial properties. None of strains were positive for hemolysis and produce nitroreductase. No biogenic amines were produced from amino acids by strains except T12.【Conclusion】 The LAB obtained from camel milk in this study has good fermentation characteristics and food safety.

Key words: raw camel milk; Lactic acid bacteria; screening

摘要：

【目的】挖掘和获得原驼乳中的乳酸菌资源。【方法】采集新疆乌鲁木齐县近效南山周边原驼乳样品,采用平板稀释法分离菌株,观察比对16S rRNA基因序列测序和菌株形态学特性,分析菌株分类学地位,并检测菌株溶血性和有害代谢物质等食用安全性。【结果】获得29株乳酸菌,经鉴定其归属于Leuconostoc、Lentilactobacillus两个属的4个种;菌株均可耐受0.5%胆盐,5%NaCl,且具有较好耐高温、牛奶胨化、抗氧化和抑制细菌等特性;所有菌株均无溶血现象,不产生硝基还原酶;除T12外,均利用氨基酸不产生物胺。【结论】从原驼乳中获得的乳酸菌具有良好的发酵特性和食品安全性。

关键词: 原驼乳, 乳酸菌, 分离筛选

CLC Number:

S188

SUN Jian, LI Xue, CHU Min, GU Meiying, Ainijiang Ersiman, ZHU Jin, HE Qi, TAN Huilin, ZHANG Zhidong. Screening,identification and characteristics of Lactic acid bacteria from raw camel milk[J]. Xinjiang Agricultural Sciences, 2024, 61(4): 1021-1028.

孙建, 李雪, 楚敏, 顾美英, 艾尼江·尔斯满, 朱静, 何齐, 谭慧林, 张志东. 原驼乳中乳酸菌的分离筛选及特性分析[J]. 新疆农业科学, 2024, 61(4): 1021-1028.

Figures/Tables 8

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菌株 Bacterial strain	温度 Temperature(℃)		NaCl (%)			pH		胆盐 Bile salt(%)	牛奶胨化 Milk peptone
菌株 Bacterial strain	20	45	3	5	7	3	4	0.5	胨化 Peptoniz- ation	产香 Aroma production
T6	w	+	+	+	-	-	w	++	+	+
T7	w	+	+	+	-	-	w	++	+	+
T12	+	+	+	+	-	-	w	++	+	++
T16	w	+	+	+	-	-	w	++	+	+

菌株 Bacterial strain	温度 Temperature(℃)		NaCl (%)			pH		胆盐 Bile salt(%)	牛奶胨化 Milk peptone
菌株 Bacterial strain	20	45	3	5	7	3	4	0.5	胨化 Peptoniz- ation	产香 Aroma production
T6	w	+	+	+	-	-	w	++	+	+
T7	w	+	+	+	-	-	w	++	+	+
T12	+	+	+	+	-	-	w	++	+	++
T16	w	+	+	+	-	-	w	++	+	+

菌株 Bacterial strain	功能酶Functional enzyme
菌株 Bacterial strain	蛋白酶 Protease	淀粉酶 Amylase	果胶酶 Pectinase	酯化酶 Esterase	纤维素酶 Cellulase
T6	+	-	-	-	-
T7	++	-	-	-	+
T12	-	-	-	-	-
T16	+	-	-	-	-

菌株 Bacterial strain	功能酶Functional enzyme
菌株 Bacterial strain	蛋白酶 Protease	淀粉酶 Amylase	果胶酶 Pectinase	酯化酶 Esterase	纤维素酶 Cellulase
T6	+	-	-	-	-
T7	++	-	-	-	+
T12	-	-	-	-	-
T16	+	-	-	-	-

菌株 Bacterial strain	指示菌Indicator bacteria
菌株 Bacterial strain	大肠埃希菌 Escherichia coli	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌 Staphylococcus aureus	扩展青霉 Expanded cyanobacteria	黑曲霉 Aspergillus niger	白色念珠菌 Candida albicans
T6	+++	+	+++	-	-	-
T7	-	-	+	-	-	-
T12	++	+	+++	-	-	-
T16	+++	-	++	-	-	-

Screening,identification and characteristics of Lactic acid bacteria from raw camel milk

原驼乳中乳酸菌的分离筛选及特性分析

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Figures/Tables 8

References 33

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抗生素种类 Types of antibi otics	受试菌株 Test strain
抗生素种类 Types of antibi otics	T6	T7	T12	T16
青霉素PEN	+++	+	++	+++
红霉素ERY	+++	++	+	+++
四环素TET	-	-	++	+++
链霉素STR	-	-	+	+
庆大霉素GEN	+	+	-	+++
卡那霉素KAN	++	+	++	++
诺氟沙星NOR	-	-	-	-
氨苄西林AMP	+	-	-	+
利福平RIF	+++	++	+++	+++
万古霉素VAN	-	-	+	-

菌株 Bacterial strain	生物胺Biogenic amine					吲哚 Indole	溶血性 Hemolysis	硝基还原酶 Nitroreductase
菌株 Bacterial strain	精胺 Spermine	酪胺 Tyramine	色胺 Tryptamine	尸胺 Cadaverine	组胺 Histamine	吲哚 Indole	溶血性 Hemolysis	硝基还原酶 Nitroreductase
T6	-	-	-	-	-	-	-	-
T7	-	-	-	-	-	-	-	-
T12	-	+	+	-	+	+	-	-
T16	-	-	-	-	-	-	-	-
*E.coli	(CK: -)					+	+	+

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