食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 11 - 17

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038251

研究报告

内蒙古地区自然发酵乳中乳酸菌的分离鉴定及优良菌株筛选

  • 雷雪艳 ,
  • 赵丽霞 ,
  • 李瑜 ,
  • 刘文俊
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  • (内蒙古农业大学 乳品生物技术与工程教育部重点实验室,农业农村部奶制品加工重点实验室,内蒙古自治区乳品生物技术与工程重点实验室,内蒙古 呼和浩特,010018)
第一作者:硕士研究生(刘文俊研究员为通信作者,E-mail:wjliu168@163.com)

收稿日期: 2023-12-13

  修回日期: 2024-03-20

  网络出版日期: 2025-01-23

基金资助

国家自然科学基金项目(31972095,32272298);内蒙古自治区科技项目(2021GG038)

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Isolation and identification as well as screening of excellent lactic acid bacteria from natural fermented milk in Inner Mongolia

  • LEI Xueyan ,
  • ZHAO Lixia ,
  • LI Yu ,
  • LIU Wenjun
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  • (Key Laboratory of Dairy Biotechnology and Engineering of Ministry of Education, Key Laboratory of Dairy Processing of Ministry of Agriculture and Rural Affairs, Key Laboratory of Dairy Biotechnology and Engineering of Inner Mongolia Autonomous Region, Inner Mongolia Agricultural University, Hohhot 010018, China)

Received date: 2023-12-13

  Revised date: 2024-03-20

  Online published: 2025-01-23

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摘要

鲜乳及其发酵乳是牧民日常饮食中主要的营养物来源之一,其中含有丰富的乳酸菌资源。为了从纯培养角度了解不同乳源中乳酸菌的菌群结构并获取其中宝贵的乳酸菌菌种,该研究采用纯培养技术从内蒙古牧区21份样品中分离得到411株乳酸菌,包括10个属,21个种。其中乳酸乳球菌(Lactococcus lactis)分离株的数量最多,其次为瑞士乳杆菌(Lactobacillus helveticus)和马乳酒样乳杆菌(Lactobacillus kefiranofaciens)。优势菌群分析发现不同乳源的菌群结构差异较大,酸马乳的菌群多样性最丰富,马乳酒样乳杆菌是其优势菌种之一。根据酸马乳低pH值、低酒精含量的特点,从93株马乳酒样乳杆菌中筛选出4株在低pH值(pH 3.0)和6%(体积分数)乙醇环境下耐受性较好的菌株,然后进一步研究其人工胃肠液耐受性、乙醇耐受性和对3种食品中常见致病菌的抑菌能力。最终筛选出2株马乳酒样乳杆菌分别为:IMAU12331与IMAU12208,具有较好的耐受性和抑菌特性,可作为潜在益生菌开发利用,具有较高的潜在应用价值。

关键词： 乳酸菌; 分离鉴定; 菌株筛选; 耐受性; 抑菌特性

本文引用格式

雷雪艳 , 赵丽霞 , 李瑜 , 刘文俊 . 内蒙古地区自然发酵乳中乳酸菌的分离鉴定及优良菌株筛选[J]. 食品与发酵工业, 2025 , 51(1) : 11 -17 . DOI: 10.13995/j.cnki.11-1802/ts.038251

Abstract

Fresh milk and fermented milk are one of the main sources of nutrition in the daily diet of herders, which contains rich lactic acid bacteria.In order to understand the community structure of lactic acid bacteria in different milk sources and obtain valuable lactic acid bacteria strains, 411 strains, including 10 genus and 21 species, were isolated from 21 samples in Inner Mongolia pastoral area by pure culture technique.The number of Lactococcus lactis isolates was the most, followed by Lactobacillus helveticus and Lactobacillus kefiranofaciens.The analysis of diversity showed that the community structure of different milk sources was very different, the diversity of koumiss was the most abundant, and L. kefiranofaciens was one of its dominant strains.According to the tolerance characteristics of low pH and low alcohol content of koumiss, 4 strains from 93 strains of L. kefiranofaciens were selected with high tolerance to pH 3.0 and 6% ethanol. Their tolerance in artificial gastric fluid, intestinal fluid and different ethanol concentrations, as well as their inhibitory ability to 3 common pathogens in food were further analyzed.Finally, two strains of L. kefiranofaciens were selected, respectively:IMAU12331 and IMAU12208.Both strains had excellent tolerance and antibacterial properties, and could be used as potential probiotics with high potential application value.

Key words： lactic acid bacteria; isolation and identification; strain screening; tolerance; bacteriostatic property

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