Quantitative Polymerase Chain Reaction Analysis of Predominant Species of Lactic Acid Bacteria from Traditional Fermented Dairy Products from Ordos in Inner Mongolia

doi:10.15922/j.cnki.jdst.2015.06.001

Journal of Dairy Science and Technology ›› 2015, Vol. 38 ›› Issue (6): 1-5.DOI: 10.15922/j.cnki.jdst.2015.06.001

• Basic Research • Next Articles

Quantitative Polymerase Chain Reaction Analysis of Predominant Species of Lactic Acid Bacteria from Traditional Fermented Dairy Products from Ordos in Inner Mongolia

ZHANG Donglei, CHEN Hongxia, DE Liangliang, LIU Wenjun, SUN Tiansong

(Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)

Online:2015-12-30 Published:2022-02-10

内蒙古鄂尔多斯地区传统发酵乳制品中乳酸菌优势菌群q-PCR定量分析

张冬蕾, 陈红霞, 德亮亮, 刘文俊, 孙天松

内蒙古农业大学教育部乳品生物技术与工程重点实验室,内蒙古呼和浩特,010018

基金资助:
十二五国家科技支撑计划项目(2013BAD18B01); 国家自然科学基金面上项目(31471711)

Abstract

Abstract: In this study, real-time quantitative polymerase chain reaction (q-PCR) was used to compare and quantitatively analyze the predominant species Lactobacillus helveticus, Leuconostoc mesenteroides and Lactococcus lactis subsp. lactis isolated from 28 samples of traditional fermented dairy products（including 7 samples of fermented sheep milk, 8 samples of fermented goat milk and 13 samples of fermented cow milk）from Ordos in Inner Mongolia. The results showed that the order of the number of three predominant species in fermented goat milk and fermented cow milk was Leu.mesenteroides＞L.helveticus＞Lac. lactis subsp. lactis whereas that of fermented sheep milk was L.helveticus > Leu.mesenteroides > Lac. lactis subsp. lactis.

Key words: traditional fermented dairy milk; lactic acid bacteria; real-time quantitative polymerase chain reaction (q-PCR)

摘要： 采用实时荧光定量聚合酶链反应(real-time quantitive polymerase chain reaction,q-PCR)技术对从内蒙古鄂尔多斯地区采集的28份传统发酵乳制品(7份酸绵羊乳、8份酸山羊乳以及13份酸牛乳)样品中分离到的乳酸菌优势菌群L.helveticus、Leu.mesenteroides及ac.lactis subsp.lactis的数量进行比较分析.结果表明:酸山羊乳和酸牛乳中,3种优势菌属的数量关系为Leu.mesenteroides＞L.helveticus＞ Lac.lactis subsp.lactis;酸绵羊乳中,3种优势菌属数量关系为L.helveticus＞ Leu.mesenteroides＞ Lac.lactis subsp.lactis.

关键词: 传统发酵乳制品；乳酸菌；实时荧光定量聚合酶链反应

CLC Number:

TS252.54

ZHANG Donglei, CHEN Hongxia, DE Liangliang, LIU Wenjun, SUN Tiansong. Quantitative Polymerase Chain Reaction Analysis of Predominant Species of Lactic Acid Bacteria from Traditional Fermented Dairy Products from Ordos in Inner Mongolia[J]. Journal of Dairy Science and Technology, 2015, 38(6): 1-5.

张冬蕾, 陈红霞, 德亮亮, 刘文俊, 孙天松. 内蒙古鄂尔多斯地区传统发酵乳制品中乳酸菌优势菌群q-PCR定量分析[J]. 乳业科学与技术, 2015, 38(6): 1-5.

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Quantitative Polymerase Chain Reaction Analysis of Predominant Species of Lactic Acid Bacteria from Traditional Fermented Dairy Products from Ordos in Inner Mongolia

内蒙古鄂尔多斯地区传统发酵乳制品中乳酸菌优势菌群q-PCR定量分析

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