云南撒尼地区乳饼及酸乳清中乳酸菌的鉴定及其生物多样性研究

Identification and Biodiversity of Lactic Acid Bacteria Species in Sani Dairy Cake and Acid Whey for Dairy Cake in Yunnan

摘要:

本研究对采自云南省石林彝族自治县5个不同地点的25份撒尼山羊奶乳饼和5份酸乳清样品进行了乳酸菌的分离，了解乳酸菌的进化途径及各菌株间的亲缘关系。采用16S rRNA基因序列分析技术和传统理化特性研究相结合对乳酸菌种属进行鉴定，同时绘制乳酸菌系统发育树，对其序列进行分子系统发育分析。30份样品中73株乳酸菌疑似分离株进行属种鉴定，46株杆菌分离株归属4个不同属中的13个种，27株球菌分离株归属5个不同属中的9个种，其中植物乳杆菌和融合魏斯氏菌分别占所有分离株的19.18%和15.07%，是云南撒尼羊奶乳饼及酸乳清样品中的优势菌株，云南撒尼山羊奶乳饼及酸乳清样品中的乳酸菌既丰富多样，这可能与云南特有的地理、地貌和气候环境云南撒尼民族制作乳饼方法、凝乳时间、生活习惯、挤奶容器和卫生条件有关。

Abstract:

Lactic acid bacteria were isolated from 25 goat milk cakes and 5 acid whey samples produced in Shilin, Yunnan, to investigate evolutionary path of lactic acid bacteria and the genetic relationship between different bacterial strains. The bacteria were then identified by combination of sequencing 16S rRNA gene and the classical identification methods. Among 73 strains isolated from 30 samples, 46 Bacilli were of 13 strains from 4 different genera. And 27 Cocci were of 9 strains from 5 different genera goat milk cakes, among which Lactobacillus plantarum and Weissella confuse were dominant strains accounting for the 19.18% and 15.07%, respectively of these isolated strains. Lactic acid bacteria was diversity, which might be due to geographical environment, geomorphic feature, climate condition, producing method, curd time, living habits, milk containers and sanitary condition of Yunnan-Sani.