原驼乳中乳酸菌的分离筛选及特性分析
Screening,identification and characteristics of Lactic acid bacteria from raw camel milk
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4
作者信息
- 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
- 4. 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;新疆农业大学食品科学与药学学院,乌鲁木齐 830052
- 折叠
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、Lenti-lactobacillus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.
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 i-solated by the plate dilution method.The 16S rRNA gene sequences and morphological observation were car-ried out to clarify the taxonomic status of the strains,and edible safety characteristics such as detecting hemol-ysis and harmful metabolites.[Results]Results showed that a total of 29 LAB strains were isolated and identi-fied,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,dif-ferent 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.
关键词
原驼乳/乳酸菌/分离筛选Key words
raw camel milk/Lactic acid bacteria/screening引用本文复制引用
基金项目
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)
出版年
2024
国家科技期刊平台
NSTL
万方数据