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投稿时间：2015-04-07
投稿时间：2015-04-07
中文摘要: 从云南省洱源县邓川、江尾等地区多户白族居民家中共采集到乳扇及其酸汤样20余个，从中分离到乳杆菌39株。经试验筛选，其中3株具有优良的发酵特性，它们分别是YNEY-15、YNEY-28及YNEY-36。经16s rDNA种属鉴定与API50糖发酵试验相结合，确定YNEY-15为副干酪乳杆菌副干酪亚种3、YNEY-28为植物乳杆菌2、YNEY-36为德氏乳杆菌保加利亚亚种。将3株乳杆菌与实验室保藏的嗜热链球菌进行组合发酵，并将产品与市售酸奶进行对照，最终确定YNEY-36为目标菌株，具有继续研究成为酸奶发酵剂的可能性。
Abstract:Test isolated 39 lactobacillus strains from 20 traditional dairy fan products and sour soup which made by several herding families in Eryuan league of Yunnan province.By test screening，3 lactobacillus with good fermentation characteristics were got，they are YNEY-15，YNEY-28 and YNEY-36.By 16 s rDNA appraisal and API50 sugar fermentation tests，determine the YNEY-15 for Lactobacillus paracasei ssp paracasei 3，YNEY-28 for lactobacillus plantarum 2 and the YNEY-36 for Lactobacillus delbrueckii ssp bulgaricus.The mixed fermentation experiment was carried out with three lactobacillus and streptococcus thermophilus，and compared with commercially available yogurt，determine the YNEY-36 for target strains eventually，as the possibility become for yoghurt starter cultures.
文章编号：201610046 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LI Zhou-yong，CHEN Yun，SHI Yu-dong，YANG Lan，MU Zhi-shen | Inner Mongolia Mengniu Dairy Industry（Group）Co.Ltd.R&D Center，Hohhot 011500，Inner Mongolia，China |
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