食品与机械2017，Vol.33Issue(3)：21-26,6.DOI:10.13652/j.issn.1003-5788.2017.03.005
传统发酵牦牛酸乳中细菌素产生菌的筛选与鉴定
Screening and identification of lactobacillin-producing strain in traditional yak yogurt
摘要
Abstract
The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area.In this study,the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis,Escherichia coli,Staphylococcus aureus and Yeast was taken as the indicator,to screen out lactic acid bacteria with high antibacterial activity from various stains.At the same time,according to the exclusion of organic acids,hydrogen peroxide and proteolysis detection,speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin.The results showed that 3,21,23,24,25 strains have higher antibacterial activity.And 5 strains were identified by 16S rDNA sequence analysis.The 3,23 and 24 as Lactobacillus casei,21 as Lactobacillus plantarum,25 as Lactococcus lactis subsp.lactis.Antibacterial spectrum test showed that lactobacillin could effectively inhibit some food-borne gram positive and negative bacteria.All isolated strains had no antimicrobial activity against fungi.关键词
牦牛酸乳/乳酸菌/细菌素/筛选/鉴定Key words
yak yogurt/Lactic acid bacteria/bacteriocin/strain screen/identification引用本文复制引用
张梅梅,索化夷,赵欣,骞宇,李键,丁阳平,张玉..传统发酵牦牛酸乳中细菌素产生菌的筛选与鉴定[J].食品与机械,2017,33(3):21-26,6.基金项目
国家公益性行业(农业)科研专项(编号:201303085) （农业）
重庆市社会民生科技创新专项(编号:cstc2015shmszx80021) （编号:cstc2015shmszx80021）
重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014ptgc8001) （编号:cstc2014ptgc8001）
重庆市功能性食品协同创新中心建设项目(编号:167001) （编号:167001）
中央高校基本业务费专项资金(编号:XDJK2017D122) （编号:XDJK2017D122）
