Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia
Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia
复制标题
内蒙古马奶酒中乳酸菌的分离及益生菌初步筛选
DOI：
10.1002/jobm.200800047
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发表时间：
2009-06-01
影响因子：
3.1
通讯作者：
Zhang, Heping
中科院分区：
文献类型：
--
作者：
Wu, Rina;Wang, Liping;Zhang, Heping
从中国内蒙古自治区收集的 16 个传统发酵马奶酒样品中，分离出 48 株乳酸杆菌，并通过发酵不同碳水化合物的能力和额外的生化测试对其进行表型表征。主要的乳杆菌种类被确定为干酪乳杆菌（17 株）、瑞士乳杆菌（10 株）和植物乳杆菌（8 株），而棒状乳杆菌亚种的分离频率较低。 coryniformis (5 株)、L. paracasei (3 株)、L. kefiranofaciens (2 株)、L. curvatus (1 株)、L. Fermentum (1 株) 和 W. kandleri (1 株)。所有这些样品的pH值范围为3.37至3.94。在分离菌株中，通过对低酸的耐受性、在含有胆盐的MRS中生长的能力、抗菌活性以及在发酵乳中长时间冷藏的生存能力等初步测试，选择了干酪乳杆菌ZL12-1和植物乳杆菌BX6-6作为潜在的益生菌菌株。此外，还进行了 16S rDNA 鉴定。
From 16 samples of traditional fermented koumiss collected in Inner Mongolia Autonomous Region of China, forty-eight lactobacilli strains were isolated and phenotypically characterized by their abilities to ferment different carbohydrates and by additional biochemical tests. The dominant lactobacilli species were identified as L. casei (17 strains), L. helveticus (10 strains) and L. plantarum (8 strains), with a lower frequency of isolation for L. coryniformis subsp. coryniformis (5 strains), L. paracasei (3 strains), L. kefiranofaciens (2 strains), L. curvatus (1 strain), L. fermentum (1 strain) and W. kandleri (1 strain). The pH values of all these samples were ranging from 3.37 to 3.94. In isolates, L. casei Zhang, L. helveticus ZL12-1, and L. plantarum BX6-6 were selected as potentially probiotic strains through the preliminary tests including resistance to low acid, abilities to grow in MRS with bile salts, antimicrobial activities and the viabilities during prolonged cold storage in fermented milk. Moreover 16S rDNA was conducted to confirm the identification.