食品与发酵工业2025，Vol.51Issue(1)：11-17,7.DOI:10.13995/j.cnki.11-1802/ts.038251
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
Isolation and identification as well as screening of excellent lactic acid bacteria from natural fermented milk in Inner Mongolia
摘要
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 lac-tic 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 ke-fir anofaciens.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.关键词
乳酸菌/分离鉴定/菌株筛选/耐受性/抑菌特性Key words
lactic acid bacteria/isolation and identification/strain screening/tolerance/bacteriostatic property引用本文复制引用
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):11-17,7.基金项目
国家自然科学基金项目(31972095,32272298) （31972095,32272298）
内蒙古自治区科技项目(2021GG038) （2021GG038）
