中国新疆地区酸马奶中乳酸菌生物多样性研究

The Biodiversity of Lactic Acid Bacteria Isolated from Koumiss-A Traditional Fermented Mare Milk Product in Xinjiang of China

摘要:

研究了新疆地区传统发酵酸马奶中乳酸菌的生物多样性。从30份酸马奶中分离出152株乳杆菌，采用传统分类鉴定方法对其进行鉴定。结果表明：新疆地区酸马奶中的主要乳酸菌为Lactobacillus(L.)helveticus(占总分离株的51.3%)，其次为L.acidophilus(18.4%)和L.casei subsp. pseudoplantarum(8.6%)，此外，L.gasseri、L.casei subsp.casei、L.curvatus、L.sanfrancisco、L.coryniformis subsp.coryniformis、L.brevis、L.plantrum、L.homohiechill、L.fermentum、L.dellbrueckii subsp.bulgaricu、L.ruminis、L.crispatus、L.farciminis及L.hilgardii等乳杆菌在酸马奶中也有出现，但其数量较少(1～4株)，还有8株乳杆菌按目前的鉴定方法无法准确判断其归属。L.helveticus和L.acidophilu存在于所有的酸马奶样品中，L.helveticus为优势菌。

Abstract:

The biodiversity of lactic acid bacteria(LAB) involved in production of koumiss, a traditional fermented mare milk product in Xinjiang of China, were studied. A total of 152 LAB strains were isolated from 30 home-made koumiss samples and identified using standard conventional identification methods. The predominant strains proved to be Lactobacillus(L.) helveticus(51.3% of the total isolates), L.acidophilus(18.4%) and L.casei subsp.pseudoplantarum(8.6%), while strains of L.gasseri, L.casei subsp.casei, L.curvatus,L.sanfrancisco,L.coryniformis subsp.coryniformis,L.brevis, L.ruminis, L.plantrum,L.homohiechill,L.fermentum,L.dellbrueckii subsp.bulgaricu, L.crispatus,L.farciminis and L.hilgardii were also present in lower numbers(1～4strains). 8 strains of the isolates can't be identified according to present methods. The results obtained showed L.helveticus and L.acidophilus were present in all koumiss samples and L.helveticus was the predominant strain.