CAJ | 학술논문

[目的]对新疆吐鲁番地区常用饲料样品（玉米、苜蓿、小麦）的乳酸菌资源进行初步调查及多样性分析。[方法]利用平板分离法分离3种饲料原料中的乳酸菌,再以MRS＋CaCO3固体培养基进行筛选。对所分离得到的80株乳酸菌进行形态学观察、生理生化检测及16SrDNA序列分析,探讨其分类学地位。[结果]从苜蓿中得到乳酸菌20株、小麦中得到乳酸菌41株、玉米中得到乳酸菌19株。经生理生化和16SrDNA基因序列鉴定可知,80株乳酸菌分属于2个属,即乳杆菌属、肠球菌属;7个种,即干酪乳杆菌（lactobacilluscasei）、鼠李糖乳杆菌（lactobacillusrhamnosus）、副干酪乳杆菌（lactobacillusparacasei）、肠道球菌（Entercoccusfaecium）、耐久肠球菌（Entercoccusdurans）、植物乳杆菌（lactobacillusplantarum）、海氏肠球菌（Entercoccushirae）。3种饲料原料中干酪乳杆菌和肠道球菌普遍存在。除了这2种乳酸菌外,小麦中还有鼠李糖乳杆菌、副干酪乳杆菌、植物乳杆菌。苜蓿内有植物乳杆菌、副干酪乳杆菌、海氏肠球菌、耐久肠球菌。玉米内有植物乳杆菌、耐久肠球菌。[结论]新疆吐鲁番地区不同饲料中乳酸菌存在较大的多样性,干酪乳杆菌、肠道球菌等乳酸菌为饲料发酵的关键菌群。
[목적]대신강토로번지구상용사료양품（옥미、목숙、소맥）적유산균자원진행초보조사급다양성분석。[방법]이용평판분리법분리3충사료원료중적유산균,재이MRS＋CaCO3고체배양기진행사선。대소분리득도적80주유산균진행형태학관찰、생리생화검측급16SrDNA서렬분석,탐토기분류학지위。[결과]종목숙중득도유산균20주、소맥중득도유산균41주、옥미중득도유산균19주。경생리생화화16SrDNA기인서렬감정가지,80주유산균분속우2개속,즉유간균속、장구균속;7개충,즉간락유간균（lactobacilluscasei）、서리당유간균（lactobacillusrhamnosus）、부간락유간균（lactobacillusparacasei）、장도구균（Entercoccusfaecium）、내구장구균（Entercoccusdurans）、식물유간균（lactobacillusplantarum）、해씨장구균（Entercoccushirae）。3충사료원료중간락유간균화장도구균보편존재。제료저2충유산균외,소맥중환유서리당유간균、부간락유간균、식물유간균。목숙내유식물유간균、부간락유간균、해씨장구균、내구장구균。옥미내유식물유간균、내구장구균。[결론]신강토로번지구불동사료중유산균존재교대적다양성,간락유간균、장도구균등유산균위사료발효적관건균군。
[Objective] The aim was to conduct preliminary investigation and diversity analysis of lactic acid bacteria resources in forage from Turpan of Xinjiang. [Method] The lactic acid bacteria in the three kinds of forage ingredients in Xinjiang were isolated by using plate separation method and screened by MRS＋CaCO3 solid medium. Morphological, physiological and biochemical identification and 16S rDNA gene sequence analysis were carried out to the isolated eighty strains of lactic acid bacteria, to explore its taxonomic status. [Result] Twenty strains of lactic acid bacteria were obtained from alfalfa, forty-one from wheat, and nineteen from corn. The physiological and biochemical identification and 16S rDNA gene sequence analysis results showed that the eighty strains of lactic acid bacteria belonged to two genera, namely, Lactobacillus, Enterococcus; 7 species, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Entercoccus faecium, Entercoccus durans, Lactobacillus plantarum, Entercoccus hirae. Lactobacillus casei and Entercoccus faecium were ubiquitous in the three kinds of forage ingredients. Besides these two lactic acid bacteria, there were Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum in wheat, Lactobacillus plantarum, Lactobacillus paracasei, Entercoccus hirae, Entercoccus durans in alfalfa, Lactobacillus plantarum, Entercoccus durans in corn. [Conclusion] There is a big diversity of lactic acid bacteria in different forage from Turpan of Xinjiang, in which Lactobacillus casei, Entercoccus faecium are the key bacteria for forage fermentation.