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首页> 外文期刊>Journal of dairy science >Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia
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Molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of Russia

机译：俄罗斯传统发酵乳制品中乳酸菌的分子鉴定和定量

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摘要

Russian traditional fermented dairy foods have been consumed for thousands of years. However, little research has focused on exploiting lactic acid bacteria (LAB) resources and analyzing the LAB composition of Russian traditional fermented dairy foods. In the present study, we cultured LAB isolated from fermented mare and cow milks, sour cream, and cheese collected from Kalmykiya, Buryats, and Tuva regions of Russia. Seven lactobacillus species and the Bifidobacterium genus were quantified by quantitative PCR. The LAB counts in these samples ranged from 3.18 to 9.77 log cfu/mL (or per gram). In total, 599 LAB strains were obtained from these samples using de Man, Rogosa, and Sharpe agar and M17 agar. The identified LAB belonged to 7 genera and 30 species by 16S rRNA and murE gene sequencing and multiplex PCR assay. The predominant LAB isolates were Lactobacillus helveticus (176 strains) and Lactobacillus plantarum (63 strains), which represented 39.9% of all isolates. The quantitative PCR results revealed that counts of 7 lactobacilli species and Bifidobacterium spp. of 30 fermented cow milk samples ranged from 1.19 ± 0.34 (Lactobacillus helveticus in Tuva) to 8.09 ± 0.71 (Lactobacillus aci-dophilus in Kalmykiya) log cfu/mL of fermented cow milk (mean ± standard error). The numbers of Bifidobacterium spp., Lb. plantarum, Lb. helveticus, and Lb. acidophilus revealed no significant difference between the 3 regions; nevertheless, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus sakei, and Lactobacillus delbrueckii ssp. bulgaricus exhibited different degrees of variation across 3 regions. The results demonstrate that traditional fermented dairy products from different regions of Russia have complex compositions of LAB species. The diversity of LAB might be related to the type of fermented dairy product, geographical origin, and manufacturing process.
机译：俄罗斯传统的发酵乳制品已经消费了数千年。但是，很少有研究集中在开发乳酸菌（LAB）资源和分析俄罗斯传统发酵乳制品的LAB组成上。在本研究中，我们培养了从俄罗斯的卡尔梅基亚，布里亚特和图瓦地区收集的发酵母马和牛奶，酸奶油和奶酪中分离出的乳酸菌。通过定量PCR对7种乳酸菌和双歧杆菌属进行了定量。这些样品中的LAB计数范围为3.18至9.77 log cfu / mL（或每克）。使用de Man，Rogosa和Sharpe琼脂和M17琼脂从这些样品中总共获得599株LAB。通过16S rRNA和murE基因测序及多重PCR分析鉴定出的LAB属于7属30种。主要的LAB分离株是瑞士乳杆菌（176株）和植物乳杆菌（63株），占所有分离株的39.9％。定量PCR结果显示，计数了7种乳酸杆菌和双歧杆菌。 30份发酵乳样品的范围从1.19±0.34（塔瓦州的瑞士乳杆菌）到8.09±0.71（卡尔米基亚的aci-dophilus乳酸杆菌）log cfu / mL发酵乳（均值±标准误差）。双歧杆菌属的数量，磅。兰帕兰姆helveticus和Lb。嗜酸菌显示3个区域之间无显着差异；但是，副干酪乳杆菌，发酵乳杆菌，清酒乳杆菌和德氏乳杆菌属。保加利亚在3个区域表现出不同程度的变异。结果表明，来自俄罗斯不同地区的传统发酵乳制品的LAB种类组成复杂。乳酸菌的多样性可能与发酵乳制品的类型，产地和生产过程有关。

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  • 来源
    《Journal of dairy science》 |2015年第8期|5143-5154|共12页
  • 作者

    J. Yu; H. M. Wang; M. S. Zha; Y. T. Qing; N. Bai; Y. Ren; X. X. Xi; W. J. Liu; B. L. G. Menghe; H. P. Zhang;

  • 作者单位

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

    Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, P. R. China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    traditional fermented dairy product; lactic acid bacteria; 16S rRNA gene; quantitative PCR;

    机译：传统的发酵乳制品;乳酸菌16S rRNA基因;定量PCR;

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