从伊朗部落生产的传统酸奶中分离出的优势乳酸菌的表型和基因型多样性。
Phenotypic and genotypic diversity of dominant lactic acid bacteria isolated from traditional yoghurts produced by tribes of Iran.
作者信息
RoushanZadeh S, Eskandari M H, Shekarforoush S S, Hosseini A
机构信息
Graduated from College of Agriculture, Shiraz University, Shiraz, Iran;
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran;
出版信息
Iran J Vet Res. 2014 Fall;15(4):347-52.
Morphological, biochemical and molecular characteristics were studied to identify dominant lactic acid bacteria (LAB), isolated from traditional yoghurts produced by tribes of Iran. From 60 yoghurt samples, a total of 137 LAB isolates were determined, in which 66 and 71 were identified as lactic acid cocci and bacilli, respectively. Biochemical tests showed the occurrence of 9.76% mesophilic homofermentative, 10.98% mesophilic hetrofermentative, 26.83% thermophilic homofermentative and 47.56% mesophilic homofermentative cocci. As for lactic acid bacilli, mesophilic facultative hetrofermentative (26%); thermophilic obligate homofermentative (56%); mesophilic obligate hetrofermentative (18%) were found. Genetically the presence of the following species were verified: E. faecium; E. faecalis; E. durans; L. lactis subsp. lactis; St. thermophilus; Lb. delbruecki subsp. bulgaricus; Lb. brevis; Lb. diolivorans; Lb. helveticus; Lb. jensenii; Lb. plantarum. 9% of the Lactobacillus isolates showed incompatible results between phenotypic and genotypic characteristics. From the cocci isolates, 38.46% showed identical results between phylogenetic characteristics. The current study constitutes the first step in the designing process of LAB starter cultures, to protect the typical organoleptic characteristics of traditional yoghurt. The results could also be used to introduce new starter cultures for commercial use.
对从伊朗部落生产的传统酸奶中分离出的优势乳酸菌（LAB）进行了形态学、生化和分子特征研究。从60份酸奶样品中，共鉴定出137株LAB分离株，其中66株和71株分别被鉴定为乳酸球菌和杆菌。生化测试表明，嗜温同型发酵菌占9.76%，嗜温异型发酵菌占10.98%，嗜热同型发酵菌占26.83%，嗜温同型发酵球菌占47.56%。至于乳酸杆菌，发现嗜温兼性异型发酵菌占26%；嗜热专性同型发酵菌占56%；嗜温专性异型发酵菌占18%。经基因鉴定，确认存在以下菌种：屎肠球菌；粪肠球菌；耐久肠球菌；乳酸乳球菌乳酸亚种；嗜热链球菌；德氏乳杆菌保加利亚亚种；短乳杆菌；二醇发酵乳杆菌；瑞士乳杆菌；詹氏乳杆菌；植物乳杆菌。9%的乳酸杆菌分离株在表型和基因型特征上表现出不一致的结果。在球菌分离株中，38.46%在系统发育特征上表现出相同的结果。本研究是LAB发酵剂设计过程的第一步，以保护传统酸奶的典型感官特性。研究结果还可用于引入新的商业发酵剂。
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