益生菌切达干酪成熟过程中细菌群落的多样性分析-食品科学.pdfVIP

※生物工程 食品科学 2014, Vol.35, No.01 145 益生菌切达干酪成熟过程中细菌群落的 多样性分析 1,2 1 1,* 贾宏信 ，龚广予，郭本恒 （1.光明乳业股份有限公司技术中心，乳业生物技术国家重点实验室，上海 200436 ； 2.上海海洋大学食品学院，上海 20 1300 ） 摘  要：采用选择性培养基和聚合酶链式反应和变性梯度凝胶电泳（polymerase chain reaction-denaturing gradient gel electrophoresis，PCR-DGGE ）技术，研究益生菌切达干酪成熟过程中（6 ℃，180 d ）细菌群落构成及益生菌（干酪乳杆 菌LC2W ）的存活情况。结果表明：SBM和MSE等选择性培养基存在选择专一性不强的缺点，不能客观反映干酪内各种 微生物的动态变化；随着切达干酪成熟时间的增加，发酵剂嗜热链球菌和乳酸乳球菌的数量明显下降，而非发酵剂菌群 乳杆菌的数量和主要种类呈上升趋势；干酪成熟180 d后，干酪乳杆菌LC2W 的存活量仍高于1×108 CFU/g。切达干酪能 作为干酪乳杆菌LC2W存活的良好载体；PCR-DGGE技术和选择计数法联用更加适合干酪细菌群落结构的分析。 关键词：切达干酪；干酪乳杆菌；聚合酶链式反应和变性梯度凝胶电泳；益生菌；细菌群落 Diversity of Bacterial Communities of Probiotic Cheddar Cheese during Ripening 1,2 1 1,* JIA Hong-xin , GONG Guang-yu , GUO Ben-heng (1. State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai 200436, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 20 1300, China) Abstract: The survival of Lactobacillus casei LC2W and the bacterial communities in cheddar cheese were analyzed by using selective media and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) method during the ripening period of 180 days at 6 ℃. Results demonstrated that SBM and MSE selective media could not obj ectively reflect the dynamic changes of various microorganisms in the cheese due to the poor selectivity. The population of the starters Streptococcus thermophilus and Lactococcus lactis decreased sig