新疆地區(qū)奶疙瘩中乳酸菌的篩選及其特性研究

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Screening Characterization Lactic Acid Bacteria in Cheese in Region

GUANPeibin'， XU Huil*， YU Ruihong2， ZHENG Fang2，WEI Shuhai2 （1. ， ， 0710oo， China; 2. ， ， 8410o0， China）

Abstract： As a traditional fermented dairy product， cheese is rich in a variety lacticacid bacteria resources，but many species have not been fully explored.In this study，traditionalcheese samples colected from different regions were used as the objects.Lactic acid bacteria were isolated purified by MRS medium， the strains were identified bycombining morphological observation， Gram staining 16SrRNA gene sequencing.Their safety tolerance were systematically evaluated.Atotal threelactic acid bacteria strains were isolated in the studynamelyLactobacillus paracasei G06，Pediococcus acidilactici GO8， Lactiplantibacillus plantarum G21.Tolerance safety evaluation showed that these strains were sensitive to at least 7antibiotics to varying degrees， none them had hemolysis，indicating that they have the potential to be used as food fermentation agents.This study provides a theoretical basis for the development microbial resources for specialty dairy products the preparation probiotic preparations.

Keywords： cheese; lactic acid bacteria screening; probiotic characteristics;antibacterial activity;16S rRNA identification

乳酸菌（LacticAcidBacteria，LAB）是一類可發(fā)酵碳水化合物產(chǎn)生大量乳酸的細(xì)菌的統(tǒng)稱[1，在食品、醫(yī)藥、飼料等多個(gè)領(lǐng)域具有廣泛應(yīng)用價(jià)值。（剩余3056字）