项目名称: 新疆蒙古族传统发酵乳制品非发酵剂乳酸菌多样性及群落结构的研究
项目编号: No.31201395
项目类型: 青年科学基金项目
立项/批准年度: 2013
项目学科: 食品科学、农学基础与作物学
项目作者: 李宝坤
作者单位: 石河子大学
项目金额: 22万元
中文摘要: 非发酵剂乳酸菌对发酵乳制品的风味有重要影响,新疆蒙古族传统发酵乳制品具鲜明的区域特色,然而,对这些发酵乳制品中非发酵剂乳酸菌的种类,菌群结构及在制作的过程菌落结构的变化,还不清楚,因此,本项目以新疆蒙古族传统发酵乳制品为研究对象,在传统分离鉴定的基础上,结合非培养技术,构建16S rDNA基因文库,结合PCR-DGGE技术测定自然发酵乳制品中非发酵剂乳酸菌区系的多样性,为新疆蒙古族研究传统发酵乳制品生物多样性提供基础资料,为新疆蒙古族传统乳品加工业和生命科学的研究提供重要的微生物资源。同时利用RT-PCR技术和荧光原位杂交-流式细技术检测其在发酵过程的动态变化,最后对其中主要的非发酵剂乳酸菌产风味功能性做初步的评价,为新疆蒙古族传统发酵乳制品的工艺现代化改造提供理论支持。
中文关键词: 发酵乳制品;非发酵剂乳酸菌;多样性;宏基因组;风味
英文摘要: Nonstarter lactic acid bacteria(NSLAB) play a key role in flavour formation of fermented dairy products. Mongolian traditional fermented dairy products in Xinjiang have distinctive local characteristics. However, it is still not clear on what are the NSLAB , diversity and microbial community dynamics in the production process of Mongolian traditional fermented dairy products. Therefore, taking the Xinjiang Mongolian traditional fermented dairy products as the research object,culture-dependent methods will be used to isolate and identify NSLAB, combined with culture-independent methods to construct 16S rDNA gene library and use the PCR-DGGE to analyze the diversity of the NLAB in spontaneous fermention dairy.This research aims to provide important basic data for biodiversity, important microbial resources of Mongolian traditional fermented dairy products. At the same time , RT-PCR technique and fluorescence in situ hybridization - flow cytometry will be used to detect the dynamic of NSLAB in the fermentation process. Finally , flavour-producing characteristics of NSLAB will be investigated, which is to provide theoretical support for modernization and upgrading of the process of traditional fermented dairy.
英文关键词: fermented dairy;non-starter lactic acid bacteria;diversity;Metagenome;flavour