Vol.51，No.42023(total389)基于缺失重组实验的藏灵菇优势菌种对发酵乳品质的影响严胜蓝1,2，周钺1,2，王洪伟1,2，张玉1,2，宋佳佳1,2，刘士健1,2，索化夷1,2（1.西南大学食品科学学院，重庆400715；2.川渝共建特色食品重庆市重点实验室，成都610039）摘要：为筛选藏灵菇发酵剂并探究其优势菌种对发酵乳品质的贡献，分别比较了8份自然藏灵菇和冻干藏灵菇发酵乳的品质差异，依据菌株活性和品质相似性筛选出一份适用于制备冻干发酵剂的藏灵菇，并分析其优势菌种，通过菌种缺失重组试验，探究各优势菌种对发酵乳品质的影响。结果表明冻干藏灵菇发酵剂的优势菌种包括Kazachstaniaunispora（单孢哈萨克斯坦酵母）、Lactobacilluskefiri（开菲尔乳杆菌）、Lactococcuslactissubsp.lactisstrain（乳酸乳球菌乳酸亚种）、Leuconostocmesenteroides（肠膜明串珠菌）、Acetobactercibinongensis（芝庇侬醋杆菌）和Acetobacterfabarum（可可豆醋杆菌），这些优势菌种对细菌总数、酸度、持水力和关键香气成分等指标会产生显著差异。本研究探究了藏灵菇优势菌种对发酵乳品质的影响，为开发冻干藏灵菇发酵剂和藏灵菇发酵乳工业化生产提供了参考。关键词：藏灵菇；冻干发酵剂；发酵乳；品质风味中图分类号：TS252.54文献标识码：A文章编号：1001-2230(2023)04-0011-06doi:10.19827/j.issn1001-2230.2023.04.002EffectofdominantstrainsofTibetankefironfermentedmilkqualitybasedondeficiencyrecombinationexperimentsYANShenglan1,2,ZHOUYue1,2,WANGHongwei1,2,ZHANGYu1,2,SONGJiajia1,2,LIUShijian1,2,SUOHuayi1,2(1.CollegeofFoodScience,SouthwestUniversity,Chongqing400715,China;2.ChongqingKeyLaboratoryofSpecialityFoodCo-BuiltbySichuanandChongqing,Chengdu610039,China)Abstract：InordertoscreentheTibetankefirfermentandinvestigatethecontributionofitsdominantstraintothequalityoffermentedmilk,wecomparedthequalitydifferencesbetweeneightnaturalTibetankefirandfreeze-dryingTibetankefirfermentedmilk,andselectedasuitableTi－betankefirforthepreparationoffreeze-dryingfermentersbasedonstrainactivityandqualitysimilarity,andanalyzeditsdominantstrain.Thentheeffectofeachdominantstrainonthequalityoffermentedmilkwasinvestigatedthroughstraincompoundinganddeletion-deletionrecombinationtests.Theresultsshowedthatthedomin...
