利用MRS，M17等5种不同培养基从12份采自新疆北部伊犁、博乐、塔城、阿勒泰地区牧民家庭传统方法制作的乳品中分离乳酸菌，并进行了生理生化表型特征鉴定。对这些乳酸菌进行16SrRNA基因序列的测序，构建系统发育树，初步建立其属水平的进化地位，再利用乳杆菌种间特异性引物对其进行种水平的鉴定和分类。共分离164株疑似乳酸菌，大部分菌株对温度适应性较强。以杆菌为主，系统发育表明：样品中乳酸菌主要有7个属，其中Lactobacillus（78株）、Carrobacterium（3株）、Weissella（1株）、Lactococcus（22株）、Enterococcus（47株）、Streptococcus（8株）、Vagococcus（5株）。种特性扩增显示乳杆菌存在种水平的差异。主要有4个种。利用牛津杯从样品中筛选出了10株对大肠杆菌（Escherichia coli）、枯草芽孢杆菌（Bacillus subtilis）、李斯特氏菌（Listeria monocytogenes）金黄色葡萄球菌（Staphylococcus aureus）均具有明显抑制作用的乳杆菌，为乳酸菌作为生物型防腐剂应用到食品工业中奠定基础。

MRS, M17, and three other culture media were used to isolate lactic acid bacteria (LAB) from 12 samples of naturally fermented dairy products collected from the herdsman families in the northern areas (Yili, Bole, and Tacheng) of Xinjiang, and the physiological and biochemical phenotypes were characterized. The LAB isolates were analyzed by 16S rRNA sequencing to construct phylogenetic trees and initially establish their evolutionary position at the genus level. Subsequently, the identification and classification of LAB at the genus level were conducted using species-specific primers for LAB. One hundred and sixty strains of suspected LAB were isolated from the samples, and most strains showed a broad temperature-adaptability. The majority of strains belonged to the genus Bacillus. Based on the phylogenetic tree, the LAB isolated from traditional dairy products belonged to seven genera: Lactobacillus (78 strains), Carnobacterium (three strains), Weissella (one strain), Lactococcus (22 strains), Enterococcus (47 strains), Streptococcus (eight strains), and Vagococcus (five strains). Species-specific polymerase chain reaction (PCR) identification showed that Lactobacillus isolates mainly belonged to four species. By the Oxford cup method, ten Lactobacillus strains were screened, and they showed inhibitory effects on gram-negative Escherichia coli and gram-positive strains such as Bacillus subtilis, Listeria monocytogenes, and Staphylococcus aureus. This study lays a foundation for the application of LAB as biopreservatives in the food industry.

国家自然基金地区基金项目（31360001）；新疆生产建设兵团博士资金专项( 2011BB009)；新疆生产建设兵团青年科技创新资金专项(2011CB001)；石河子大学自然科学科学重点项目（ZRKX20104001）