《生命科学》 2015, 27(7): 837-846

自然发酵乳制品中乳酸菌的生物多样性

张和平

(内蒙古农业大学乳品生物技术与工程教育部重点实验室，呼和浩特 010010)

摘　要：摘　要：近年来，关于自然发酵乳制品中乳酸菌生物多样性的研究备受关注。结合内蒙古农业大学乳品生物技术与工程教育部重点实验室的研究工作，对自然发酵乳制品中乳酸菌的生物多样性进行综述，从基于传统纯培养方法和宏基因组技术研究的角度，讨论了不同自然发酵乳制品中乳酸菌的物种多样性和遗传多样性。

Biodiversity of lactic acid bacteria in naturally fermented dairy products

ZHANG He-Ping

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

Abstract: Abstract: In recent years， the study on biodiversity of lactic acid bacteria (LAB) in naturally fermented dairy products has become a hot topic. In this paper， the biodiversity of LAB in the naturally fermented dairy products was reviewed based on research results by the Key Laboratory of Dairy Biotechnology and Engineering， Ministry of Education， at Inner Mongolia Agriculture University. Meanwhile， species diversity and genetic diversity of LAB in the naturally fermented dairy products were discussed based on traditional culture method and metagenomic techniques.