阿克苏地区传统酸乳中乳酸菌筛选及安全性初步评价

为挖掘新疆传统发酵乳制品中的优质乳酸菌资源，获得具有良好益生特性及食用安全性的乳酸菌菌株，对新疆阿克苏地区托木尔峰自然保护区周围村镇传统酸乳进行了样品采集、乳酸菌的分离、筛选及菌株生长特性、抗氧化活性和抑菌等功能特性的分析，并进行溶血性和有害代谢物质等食用安全性检测。16S rRNA测序结果显示，8份代表样品共获得12株乳酸菌，分属于肠球菌属（Enterococcus）、乳植杆菌属（Lactiplantibacillus）、链球菌属（Streptococcus）等3个属；试验菌株可耐受0.5%胆盐、5%以上NaCl，且具有较好耐高温、牛奶胨化、抗氧化、不同食品酶活性和抑制有害细菌等特性，表现出优良的益生特性；安全性分析表明，所有菌株均无溶血现象，不产生硝基还原酶；除菌株Z6-4和Z6-11外，其他菌株利用氨基酸均不产生物胺。为进一步挖掘和利用相关优质乳酸菌资源提供参考。

Screening and Safety Evaluation of Lactobacteria from Traditional Yogurt in Aksu Region

In order to explore high-quality lactobacteria resources with good probiotic properties and food safety from traditional fermented dairy products in Xinjiang, the yoghurt samples were collected from villages and small towns around Tumor Peak Nature Reserve in Aksu region in Xinjiang, and isolation and screening for lactobacteria were carried out. The functional characteristics such as growth, antioxidant activity and bacteriostasis were analyzed, and the edible safeness including hemolytic, harmful metabolites etc. were tested. The results of 16S rRNA sequencing analysis showed that 12 strains of lactobacteria from 8 samples were classified and belonged to the genera of Enterococcus, Lactiplantibacillus, and Streptococcus. The tested strains can tolerate 0.5% bile salt, more than 5% NaCl, they have fine high temperature tolerance, milk peptonization, antioxidant, different food enzyme activity, bacteria inhibition, and other features, showing fine probiotic properties; safety analysis showed that all strains had no hemolysis and no production of nitroreductase; no strains produce biogenic amines utilizing amino acids, except Z6-4 and Z6-11. The development of this study provided scientific bases for further tapping and utilizing the relevant high-quality lactobacteria resources.