食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
148-151
,共4页
李周勇%陈云%史玉东%母智深
李週勇%陳雲%史玉東%母智深
리주용%진운%사옥동%모지심
乳酸杆菌%发酵特性%种属鉴定%复配
乳痠桿菌%髮酵特性%種屬鑒定%複配
유산간균%발효특성%충속감정%복배
Lactobacillus%fermentation characteristics%species identification%compound
从内蒙古鄂尔多斯市乌审旗多户牧民家庭自制的传统发酵乳制品中,共分离得到36株乳杆菌.经发酵特性试验筛选,共得到2株同时具有优良产酸和产黏特性的乳杆菌,它们分别是WSQ-18和WSQ-34.经16s rDNA鉴定与API50辅助鉴定,确定WSQ-18为德氏乳酸杆菌乳酸亚种2、WSQ-34为植物乳杆菌1.将两株乳杆菌与嗜热链球菌进行复配发酵试验,并与市售酸奶对照,最终确定WSQ-18为试验菌株,具有作为酸奶发酵剂的可能性.
從內矇古鄂爾多斯市烏審旂多戶牧民傢庭自製的傳統髮酵乳製品中,共分離得到36株乳桿菌.經髮酵特性試驗篩選,共得到2株同時具有優良產痠和產黏特性的乳桿菌,它們分彆是WSQ-18和WSQ-34.經16s rDNA鑒定與API50輔助鑒定,確定WSQ-18為德氏乳痠桿菌乳痠亞種2、WSQ-34為植物乳桿菌1.將兩株乳桿菌與嗜熱鏈毬菌進行複配髮酵試驗,併與市售痠奶對照,最終確定WSQ-18為試驗菌株,具有作為痠奶髮酵劑的可能性.
종내몽고악이다사시오심기다호목민가정자제적전통발효유제품중,공분리득도36주유간균.경발효특성시험사선,공득도2주동시구유우량산산화산점특성적유간균,타문분별시WSQ-18화WSQ-34.경16s rDNA감정여API50보조감정,학정WSQ-18위덕씨유산간균유산아충2、WSQ-34위식물유간균1.장량주유간균여기열련구균진행복배발효시험,병여시수산내대조,최종학정WSQ-18위시험균주,구유작위산내발효제적가능성.
Test isolated 36 Lactobacillus strains in total from traditional fermented dairy which made by several herding families in Wushen league of Inner Mongolia.By screening of fermentation characteristic test,2 Lactobacillus with excellent acid and viscosity-producing characteristics were got,they were WSQ-18 and WSQ-34.By 16 s rDNA appraisal and API50 auxiliary appraisal,determine the WSQ-18 for Lactobacillus delbrueckii ssp lactis 2,WSQ-34 for Lactobacillus plantarum 1.The mixed fermentation experiment was carried out with two strains of Lactobacillus and streptococcus thermophilus,and compared with commercially available yogurt,determine the WSQ-18 for target strains eventually,as the possibility of yoghurt starter cultures.
