广西地区青年人肠道乳酸菌的分离及其发酵酸奶品质的评价

采用传统的可培养方法对广西青年人肠道乳酸菌进行了分离与纯化，通过16S rRNA序列分析对菌株进行了鉴定，并将筛选菌株作为酸奶发酵剂应用。结果表明，分离到的23株乳酸菌中被鉴定为发酵乳杆菌（Lactobacillus fermentum）11株，唾液乳杆菌（Lactobacillus salivarius）6株，格氏乳杆菌（Lactobacillus gasseri）2株，副干酪乳杆菌（Lactobacillus paracasei）1株，融合魏斯氏菌（Weissella confuse）2株和口乳杆菌（Lactobacillus oris）1株。筛选乳酸菌制作的酸奶之间芳香类物质差异并不显著（P＞0.05），而酸奶样品间酸味、后味A和丰度差异较大。进一步分析表明，副干酪乳杆菌HBUAS54287、唾液乳杆菌HBUAS54223与HBUAS54248、格氏乳杆菌HBUAS54233、发酵乳杆菌HBUAS54238与HBUAS54318乳酸产生能力较强，可进一步筛选用于酸奶复合发酵剂的开发。

Isolation of lactic acid bacteria from the intestinal tract of young people in Guangxi and evaluation of the yogurt fermented with these bacteria

Lactic acid bacteria from the intestinal tract of young people in Guangxi were isolated and purified by traditional cultural method, and identified by 16S rRNA sequence analysis. The results showed that 23 isolated strains were identified, 11 strains were Lactobacillus fermentum, 6 strains were Lactobacillus salivarius, 2 strains were Lactobacillus gasseri, 1 strain was Lactobacillus paracasei, 2 strains were Weissella confuse, and 1 strain was Lactobacillus oris. The results showed that there was no significant difference in aromatic substances between the yoghurt prepared with these strains (P＞0.05). However, there was significant difference in acidity, after taste A and bacteria abundance among the samples. Further analysis showed that Lactobacillus paracasei HBUAS54287, Lactobacillus salivarius HBUAS54223 and HBUAS54248, Lactobacillus gasseri HBUAS54233, Lactobacillus fermentation HBUAS54238 and HBUAS54318 could produce large amount of lactic acid, so these lactic acid bacteria strains could be further screened for the development of yoghurt compound starter.