Food and Fermentation Industries >

2021 , Vol. 47 >Issue 18: 70 - 76

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027119

Exploration and evaluation of lactic acid bacteria from traditional fermented yak dairy products in Qinghai province

  • LIU Liying ,
  • SONG Tianlin ,
  • ZHOU Yiping ,
  • LI Xuanwen ,
  • XIONG Zhi
Expand
  • 1(School of Life Science, Southwest Forestry Univercity, Kunming 650224, China)
    2(Qinghai Provincial Women and Children′s Hospital, Xining 810000, China)

Received date: 2021-02-22

  Revised date: 2021-03-13

  Online published: 2021-10-18

Fold

Abstract

The unique climate environment in Qinghai, the high nutritional value of yak milk and the traditional processing technology of nomadic nationalities endow the special microbial resources of fermented yak dairy products. Lactic acid bacteria (LAB) are widely utilized during the process of fermented food such as yoghurt, cheese, bread, fish and meat. It is critical and valuable to explore and evaluate the application potentials of those bacteria. LAB strains from traditional fermented yak dairy products in Qinghai were isolated and evaluated. Yak dairy products were collected from different areas in Qinghai province, and LAB were isolated and identified using 16S rRNA and Meriere API50 biochemical kit. The enzyme activity was used to evaluate the ability of LAB to produce β-galactosidase, while their bacteriostatic abilities were evaluated by the tube dish method, and the curding time was recorded to evaluate the curding ability. Twenty-two LAB strains were isolated from traditional fermented yak dairy products in Qinghai province, including 15 Streptococcus thermophilus strains, three Lactobacillus fermentum strains, one Enterococcus durans strain, one Leuconostoc lactis strain, one Enterococcus faecium strain and one Streptococcus macedonicus strain. Streptococcus thermophilus and Lactobacillus fermentum strains generally had better β-galactosidase activity. The bacteriocins produced by Enterococcus durans and Enterococcus faecium, showed broad-spectrum antibacterial activity, while Streptococcus thermophilus strains, Enterococcus faecium strain and Streptococcus macedonicus strain had strong curding ability. The β-galactosidase producing ability, bacteriostatic ability and the curding ability of LAB from traditional fermented yak dairy products in Qinghai province were evaluated, providing fundamental supports for the protection and utilization of LAB resources in Chinese traditional dairy products.

Key words： lactic acid bacteria; yak dairy products; β-galactosidase; bacteriocin

Cite this article

LIU Liying , SONG Tianlin , ZHOU Yiping , LI Xuanwen , XIONG Zhi . Exploration and evaluation of lactic acid bacteria from traditional fermented yak dairy products in Qinghai province[J]. Food and Fermentation Industries, 2021 , 47(18) : 70 -76 . DOI: 10.13995/j.cnki.11-1802/ts.027119

References

[1] 任卫合,徐轶飞,罗龙龙,等.牦牛乳的研究进展[J].食品研究与开发,2020,41(24):219-224.
REN W H, XU Y F, LUO L L, et al.Research progress of yak milk[J].Food Research And Development, 2020,41(24):219-224.
[2] 崔美岩. 青藏高原不同材料来源乳酸菌极端环境耐受性及优良菌株益生性的初步研究[D].郑州:郑州大学,2017.
CUI M Y.Extreme environmental tolerance of LAB from different materials from the Qinghai-Tibet plateau and preliminary study on the probability of excellent strains[D].Zhengzhou:Zhengzhou University, 2017.
[3] JIA H,REN S P,WANG X.Heat-killed probiotic regulates the body′s regulatory immunity to attenuate subsequent experimental autoimmune arthritis[J].Immunology Letters,2019,216:89-96.
[4] 冯光春,陈炼红,李键.自然发酵牦牛酸乳中乳酸菌的研究现状[J].中国乳品工业,2018,46(3):38-40.
FENG G C, CHEN L H, LI J.Research status of lactic acid bacteria in natural fermented yak yogurt[J].China Dairy Industry,2018,46(3):38-40.
[5] 王昕,侯聚敏,付丽丽,等.产β-半乳糖苷酶乳酸菌的筛选及其益生性研究[J].中国乳品工业,2012,40(8):20-23.
WANG X, HOU J M, FU L L, et al.In vitro screening of lactic acid bacteria producing β-galactosidase and their probiotic characteristics[J].China Dairy Industry, 2012,40(8):20-23.
[6] 刘国荣,王成涛,孙宝国.长寿老人源双歧杆菌BL-8产细菌素的提纯及其分子特性[J].中国食品学报,2018,18(5):115-121.
LIU G R, WANG C T, SUN B G.Purification and molecular characteristics of bacteriocin produced by Bifidobacterium BL-8 from centenarians′ intestine[J].Journal of Chinese Institute of Food Science and Technology, 2018,18(5):115-121.
[7] 张兴吉. 中国西部牧区乳源性乳酸菌分离鉴定及其发酵特性研究[D].杨凌:西北农林科技大学,2018.
ZHANG X J.Isolation, identification and fermentation characteristics of lactic acid bacteria isolated from fermented handmade dairy of pastoral areas in western China[D].Yangling:Northwest A＆F University, 2018.
[8] 刘丽,郝彦玲,张红星,等.1 株产细菌素植物乳杆菌的筛选及所产细菌素的理化性质分析[J].中国食品学报,2011,11(6):47-52.
LIU L, HAO Y L, ZHANG H X, et al.Study on screening of Lactobacillus plantarum for producing bacteriocin and its physicochemical characteristics[J].Journal of Chinese Institute of Food Science and Technology, 2011,11(6):47-52.
[9] 马国涵,马欢欢,吕欣然,等.大菱鲆肠道中广谱拮抗活性乳酸菌的筛选及其细菌素鉴定[J].食品科学,2019,40(6):159-165.
MA G H, MA H H, LYU X R,et al.Screening for broad-spectrum antagonistic lactic acid bacteria from intestine of turbot and identification of bacteriocin produced by it[J].Food Science, 2019,40(6):159-165.
[10] 张勇,吕嘉枥,闫亚梅,等.传统发酵浆水中乳酸菌和酵母菌的分离与鉴定[J].中国食品学报,2017,17(6):179-186.
ZHANG Y, LYU J L, YAN Y M, et al.Isolation and identification of lactic acid bacteria and yeast from traditional fermentative pickle juice[J].Journal of Chinese Institute of Food Science and Technology, 2017,17(6):179-186.
[11] 李巧玉,陈坚,曾伟主,等.酱醪中魏斯氏菌的分离及特性分析[J].微生物学通报,2018,45(11):2 449-2 462.
LI Q Y, CHEN J, ZENG W Z, et al.Isolation and characterization of Weissella strains from soy sauce moromi mash[J].Microbiology China, 2018,45(11):2 449-2 462.
[12] 王丽军,牟元珍,关波,等.传统奶酪中产转糖基活性β-半乳糖苷酶乳酸菌的筛选鉴定及其合成低聚半乳糖条件[J].食品科学,2019,40(22):88-95.
WANG L J, MOU Y Z, GUAN B, et al.Screening and identification of lactic acid bacteria producing β-galactosidases with transglycosylation activity from traditional cheese, and optimization of conditions for galacto-oligosaccharides synthesis[J].Food Science,2019,40(22):88-95.
[13] JI D W, OEY I, AGYEI D.Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313[J].LWT,2019,116:108545.
[14] 黄倩,李洁,郑晓春,等.奶酪中高产β-半乳糖苷酶菌株的筛选及发酵条件的优化[J].中国调味品,2021,46(2):23-30.
HUANG Q, LI J, ZHENG X C, et al.Screening of high-yield β-galactosidase strains in cheese and optimization of fermentation conditions[J].China Condiment, 2021,46(2):23-30.
[15] 宋园亮,殷建忠,张忠华,等.云南传统发酵豆豉中产β-半乳糖苷酶乳酸菌的筛选及其产酶条件的研究[J].中国微生态学杂志,2011,23(5):398-403.
SONG Y L, YIN J Z, ZHANG Z H, et al.Screening of β-galactosidase producing lactic acid bacteria from yunnan traditional douchi and its enzyme producing condition[J].Chinese Journal of Microecology, 2011,23(5):398-403.
[16] 胡彦新.食品乳杆菌FM-MM4产细菌素的分离纯化及其特性研究[D].南京:南京农业大学,2017.
HU Y X.Purification and Partial Characteriaztiong of Bacteriocin Produced by Lactobacillus alimentarius FM-MM4[D].Nanjing:Nanjing Agricultural University,2017.
[17] 国家食品药品监督管理总局.GB 4789—2016 食品安全国家标准 食品微生物学检验[S].北京:中国标准出版社,2016.
China Food and Drug Administration.GB 4789—2016 National standard for food safety Food microbiology test[S].Beijing:Standard Press of China, 2016.
[18] 郭兴华.益生乳酸细菌:分子生物学及生物技术[M].北京:科学出版社,2017:349-351.
GUO X H.Probiotic Lactic Acid Bacteria: Molecular Biology and Biotechnology[M].Beijing:Science Press, 2017:349-351.
[19] 国家药典委员会.中华人民共和国药典2020年版四部[S].北京:中国医药科技出版社,2020:184-185.
Chinese Pharmacopoeia Commission.Pharmacopoeia of the People′s Republic of China 2020 edition of four[S].Beijing:China Medical Science Press, 2020:184-185.
[20] 周晏阳,孔雪英,吴梅,等.1株牦牛源产细菌素植物乳杆菌的益生特性分析[J].食品科学,2018,39(14):132-137.
ZHOU Y Y, KONG X Y, WU M, et al.Probiotic characteristics of a bacteriocin-producing Lactobacillus plantarum strain from yak[J].Food Science, 2018,39(14):132-137.
[21] 华鹤良. 乳酸菌的分离鉴定及其抗菌肽与发酵性能研究[D].扬州:扬州大学,2014.
HUA H L.Isolation, identification, antibacterial peptide activities and fermentation performance of lactic acid bacteria[D].Yangzhou:Yangzhou University, 2014.
[22] CHRIST A P G, RAMOS S R, CAYÔ R, et al.Characterization of Enterococcus species isolated from marine recreational waters by MALDI-TOF MS and Rapid ID API® 20 Strep system[J].Marine Pollution Bulletin,2017,118(1-2):376-381.
[23] LIN J N,LAI C H,YANG C H, et al.Comparison of four automated microbiology systems with 16S rRNA gene sequencing for identification of Chryseobacterium and Elizabethkingia species.[J].Scientific Reports,2017,7(1):13824.
[24] IBRAHIM S A,O'SULLIVAN D J.Use of chemical mutagenesis for the isolation of food grade beta-galactosidase overproducing mutants of bifidobacteria, lactobacilli and Streptococcus thermophilus[J].Journal of Dairy Science,2000,83(5):923-930.
[25] BOLINTINEANU D, HAZRATI E, DAVISH T,et al.Antimicrobial mechanism of pore-forming protegrin peptides:100 pores to kill E.coli[J].Peptides,2010,31(1):1-8.
[26] SIVARAJ A, SUNDAR R, MANIKKAM R,et al.Potential applications of lactic acid bacteria and bacteriocins in anti-mycobacterial therapy[J].Asian Pacific Journal of Tropical Medicine,2018,11(8):453.
[27] BRÖTZ H,BIERBAUM G,MARKUS A,et al.Mode of action of the lantibiotic mersacidin:Inhibition of peptidoglycan biosynthesis via a novel mechanism?[J].Antimicrobial Agents and Chemotherapy,1995,39(3):714-719.
[28] 刘静,杨富民,白斌芳,等.产细菌素乳酸菌菌株的来源及所产细菌素的分类研究进展[J].中国酿造,2018,37(6):20-24.
LIU J, YANG F M, BAI B F,et al.Research progress on the source of bacteriocin-producing lactic acid bacteria and classification of the bacteriocin[J].China Brewing, 2018,37(6):20-24.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.