WO2023065460A1 - 嗜热链球菌jmcc0033及其应用 - Google Patents

嗜热链球菌jmcc0033及其应用 Download PDF

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WO2023065460A1
WO2023065460A1 PCT/CN2021/133350 CN2021133350W WO2023065460A1 WO 2023065460 A1 WO2023065460 A1 WO 2023065460A1 CN 2021133350 W CN2021133350 W CN 2021133350W WO 2023065460 A1 WO2023065460 A1 WO 2023065460A1
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streptococcus thermophilus
jmcc0033
fermentation
strain
starter
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French (fr)
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魏立华
张栋
王世杰
冯丽莉
荀一萍
薛玉玲
封肖颖
杨婉秋
袁庆彬
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君乐宝乳业集团有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

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  • the invention belongs to the field of bioengineering, and relates to a bacterial strain, specifically Streptococcus thermophilus JMCC0033 and application thereof.
  • Low-fat and low-sugar yogurt is fermented from low-fat milk, and the addition of sugar is also reduced. Due to the reduction in the content of nutrients such as sugar and fat, the fermentation process requires a higher fermentation speed of the starter. The fermentation speed directly affects the production time of fermented milk, which has a greater impact on the production cost; at the same time, due to the strong vitality of the fast-fermenting strains, it is often difficult to control the post-acid of the product, and too strong post-acid will cause the original flavor to be inferior to that of ordinary fermented milk.
  • Streptococcus thermophiles is one of the commonly used probiotic strains that can be used in food in my country, and can be widely used in food fermentation, industrial lactic acid fermentation, feed industry, and medical care.
  • a single strain existing in nature cannot meet the production needs well, especially in the fermentation process of fermented milk, it is necessary to use the complex synergistic relationship between different strains to produce fermented milk with good flavor and texture.
  • the purpose of the present invention is to provide a kind of streptococcus thermophilus JMCC0033, to realize the purpose of improving the fermentation speed as the auxiliary bacterial strain of starter;
  • Another object of the present invention is to provide the application of the above-mentioned Streptococcus thermophilus JMCC0033.
  • a Streptococcus thermophilus JMCC0033 which is preserved in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures, the preservation address is the China Committee for the Collection of Microbial Cultures, the preservation date is May 18, 2021, and the preservation number is CGMCC NO.22560, The Latin name is Streptococcus thermophiles.
  • the 16SrRNA gene sequence of the above-mentioned Streptococcus thermophilus JMCC0033 is as follows:
  • the Phes gene sequence of the above-mentioned Streptococcus thermophilus JMCC0033 is as follows:
  • Streptococcus thermophilus JMCC0033 was isolated and screened from traditional fermented milk in Inner Mongolia.
  • the present invention also provides an application of the above-mentioned Streptococcus thermophilus JMCC0033, which is used to prepare a starter.
  • the starter is used to increase the rate of fermentation.
  • the streptococcus thermophilus JMCC0033 obtained in the present invention is used as an auxiliary strain of a starter to improve the fermentation speed.
  • thermophilic streptococcus JMCC0033 isolating the thermophilic streptococcus JMCC0033, and the isolated thermophilic streptococcus JMCC0033 can be used as an auxiliary strain of a starter to improve the fermentation aroma of fermented milk.
  • Example 1 A kind of Streptococcus thermophilus JMCC0033 and its separation and purification method
  • Streptococcus thermophilus JMCC0033 was isolated and screened from traditional fermented milk in Inner Mongolia. The number is CGMCC NO.22559, and the Latin name is Streptococcus thermophiles.
  • the separation and purification method is carried out sequentially according to the following steps:
  • sample A Take 2 mL of sample A, add it to 100 mL of MRS liquid medium, and incubate at 37°C for 72 hours to obtain culture medium B;
  • the MRS liquid medium is 10g casein peptone, 10g beef extract, 5g yeast extract, 20g glucose, 5g sodium acetate, 2g diamine citrate, 1g Tween-80, 2g K 2 HPO 4 , 0.2gMgSO 4 ⁇ 7H 2 O, 0.05g MnSO 4 ⁇ 7H 2 O and 1000ml distilled water are fully dissolved and prepared;
  • MRS solid medium is obtained by taking 1000ml of MRS liquid medium, adding 15g of agar to melt and mix, and solidify.
  • This embodiment is the bacteriological basic characteristics of Streptococcus thermophilus JMCC0033, specifically as shown in Table 1:
  • Example 3 The sugar fermentation characteristics of Streptococcus thermophilus JMCC0033
  • This example is the sugar fermentation characteristics of Streptococcus thermophilus JMCC0033.
  • the experimental method of the sugar fermentation characteristics is: pick a single colony of Streptococcus thermophilus JMCC0033 to streak on the plate, culture at 37°C for 24 hours, and subculture once.
  • the bacterial suspension was inoculated into different sugar fermentation tubes (see Table 2 for the specific contents in the sugar fermentation tubes), cultured at 37°C for 48 hours, and the color change was observed.
  • the identification results of the sugar fermentation characteristics are shown in Table 2. Show:
  • Streptococcus thermophilus JMCC0033 was taken for molecular biological identification. Through DNA extraction, PCR amplification, 16SrDNA, and Phes gene sequencing, it was finally confirmed as Streptococcus thermophilus on the NCBI website blast;
  • the present embodiment is the fermentation speed of Streptococcus thermophilus JMCC0033 and post-acid observation experiment, and concrete experimental method is as follows:
  • the activated Streptococcus thermophilus JMCC0031, Streptococcus thermophilus JMCC0032 strain and Streptococcus thermophilus JMCC0033 strain were inoculated into sterilized skim milk with a mass fraction of 10% according to the inoculum amount of 1 ⁇ 10 6 CFU/mL respectively, Label them as fermented milk A, B, C in sequence, and ferment at 42°C. Within 6 hours after the start of fermentation, test the pH value of fermented milk A, B, and C every 30 minutes.
  • test results are shown in Table 3; After 6 hours, the fermented milks A, B, and C were respectively demulsified, placed at room temperature, and their pH values were tested every week to observe the acidity after the shelf life. The test results are shown in Table 4;
  • Streptococcus thermophilus JMCC0031 has been preserved on May 18, 2021 in the General Microbiology Center of the China Committee for the Collection of Microbial Cultures.
  • the preservation address is the China Committee for the Collection of Microbial Cultures, and the preservation number is CGMCC NO.22558;
  • the 16S rRNA gene sequence of Streptococcus thermophilus JMCC0031 is as follows:
  • the Phes gene sequence of Streptococcus thermophilus JMCC0031 is as follows:
  • Streptococcus thermophilus JMCC0032 has been deposited in the General Microbiology Center of the China Committee for the Collection of Microorganisms on May 18, 2021.
  • the deposit address is the China Committee for the Collection of Microorganisms, and the deposit number is CGMCC NO.22559;
  • the 16SrRNA gene sequence of Streptococcus thermophilus JMCC0032 is as follows:
  • the Phes gene sequence of Streptococcus thermophilus JMCC0032 is as follows:
  • This embodiment is an experiment on increasing the fermentation speed of Streptococcus thermophilus JMCC0033, and the specific experimental methods are as follows:
  • JLB-1002 Take Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032, and compound them with a biomass ratio of 1:1 to make yogurt auxiliary starter JLB-1002.
  • the function of JLB-1002 is to improve the aroma of fermented milk and improve fermentation Milk texture
  • the disadvantage is that the fermentation speed is slow, especially in the low-fat and low-sugar fermentation process, the fermentation cannot be completed within 6 hours alone, and it must be used together with other starters;
  • starter JLB-1510 was purchased from Hebei Yiran Biotechnology Co., Ltd.;
  • Streptococcus thermophilus JMCC0029 which has been disclosed in the patent application number "2020115291758", is used to shorten the fermentation time and increase the fermentation speed;
  • Streptococcus thermophilus JMCC0033 can increase the fermentation speed of yogurt auxiliary starter JLB-1002 in the fermentation process, especially in skim milk, shorten the fermentation time, and have no effect on aroma and texture compared with other groups Significant differences.

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Abstract

一种嗜热链球菌JMCC0033及其应用，该菌是从内蒙古传统发酵乳中分离筛选出来的，已于2021年5月18日保藏于北京市朝阳区北辰西路1号院3号中国微生物菌种保藏管理委员会普通微生物中心，保藏编号为CGMCC NO.22560。该菌可作为发酵剂的辅助菌株，提高发酵速度，有效缩短发酵时间。

Description

嗜热链球菌JMCC0033及其应用 技术领域
本发明属于生物工程领域，涉及一种菌株，具体地说是嗜热链球菌JMCC0033及其应用。
背景技术
随着人们对健康、低脂饮食方式的追求，低脂牛奶、低脂低糖酸奶逐渐进入市场，形成一定的市场规模。低脂低糖酸奶由低脂牛奶发酵而成，同时还减少了糖类的添加，由于糖类和脂肪类等营养成分含量的减少，在发酵过程中对于发酵剂的发酵速度要求较高。而发酵速度直接影响了发酵乳生产时间，对于生产成本影响较大；同时发酵较快菌株由于活力强，其产品后酸往往难以控制，后酸太强会造成本来就风味不及普通发酵乳的低脂低糖发酵乳在货架期中后期口味变差，影响消费者体验，因此筛选一株能够在低脂低糖环境下快速发酵且后酸较弱的发酵剂菌株，对于生产低脂低糖发酵乳具有重要意义。
目前，嗜热链球菌(Streptococcus thermophiles)是我国规定的可用于食品中的常用益生菌菌株之一，可广泛应用于食品发酵、工业乳酸发酵、饲料行业和医疗保健等领域，但在实际生产应用中，自然界存在的单一菌株一般不能很好地满足生产需求，尤其在发酵乳发酵过程中，需要利用不同菌株之间复杂的协同关系来生产风味佳、质构好的发酵乳。
发明内容
本发明的目的，是要提供一种嗜热链球菌JMCC0033，以作为发酵剂的辅助菌株，实现提高发酵速度的目的；
本发明的另一个目的，是要提供上述嗜热链球菌JMCC0033的应用。
为了实现上述目的，本发明采用的技术方案是：
一种嗜热链球菌JMCC0033，它保藏于中国微生物菌种保藏管理委员会普通 微生物中心，保藏地址是中国微生物菌种保藏委员会，保藏日期为2021年5月18日，保藏编号为CGMCC NO.22560，拉丁文名称为Streptococcus thermophiles。
作为一种限定，上述嗜热链球菌JMCC0033的16SrRNA基因序列如下：
Figure PCTCN2021133350-appb-000001
作为另一种限定，上述嗜热链球菌JMCC0033的Phes基因序列如下：
Figure PCTCN2021133350-appb-000002
作为第三种限定，上述嗜热链球菌JMCC0033是从内蒙古传统发酵乳中分离筛选出来的。
本发明还提供了上述嗜热链球菌JMCC0033的一种应用，该菌用于制备发酵剂。
作为一种限定，所述发酵剂用于提高发酵速度。
由于采用了上述技术方案，本发明与现有技术相比，所取得的技术进步在于：
本发明获得的嗜热链球菌JMCC0033，作为发酵剂的辅助菌株，提高了发酵速度。
本发明适用于分离嗜热链球菌JMCC0033，分离得到的嗜热链球菌JMCC0033，可以作为发酵剂的辅助菌株，提高发酵乳的发酵香气。
具体实施方式
下面通过具体实施例对本发明做进一步详细说明，应当理解所描述的实施例仅用于解释本发明，并不限定本发明。
实施例1 一种嗜热链球菌JMCC0033及其分离纯化方法
一、菌种信息
嗜热链球菌JMCC0033是从内蒙古传统发酵乳中分离筛选出来的，其菌株于2021年5月18日保藏于中国微生物菌种保藏管理委员会普通微生物中心，保 藏地址是中国微生物菌种保藏委员会，保藏编号为CGMCC NO.22559，拉丁文名称是Streptococcus thermophiles。
二、嗜热链球菌JMCC0033的分离纯化方法
该分离纯化方法按照以下步骤依次进行：
S1.采集样品
以无菌采样勺，取内蒙古传统发酵乳20g，加入到100mL生理盐水中充分混匀，得到样品A；
S2.样品富集
取2mL样品A，加入到100mL的MRS液体培养基中，于37℃条件下培养72h，得到培养液B；
S3.菌株分离筛选
取1mL培养液B，用浓度为0.9％的无菌生理盐水以10倍梯度倍增稀释，依次为梯度稀释10 -1、10 -2、10 -3、10 -4、10 -5倍，对应得到菌悬液C1～C5；
取MRS固体培养基，融化后，分别倒入第一～第五培养皿中，待冷却、完全凝固后，得培养基D1～D5，分别吸取菌悬液C1～C5各0.1mL并一一对应涂布到培养基D1～D5上，然后倒置平板，置于37℃环境下培养72h，观察菌落生长情况；
待平板出现典型菌落后，挑选出典型的单菌落E；
S4.菌株纯化
挑取选中的单菌落E，将单菌落E培养物划线接种到MRS固体培养基上，37℃环境下培养72h；连续培养三次；得纯培养物F，即为所述嗜热链球菌JMCC0033；
S5.菌株的保存
将纯培养物F与无菌的质量份数为50％的甘油按照1:1的比例混合，在-75℃无菌环境下保存，同时接种至MRS固体培养基试管斜面用于临时保存；
其中，MRS液体培养基是取10g酪蛋白胨、10g牛肉膏、5g酵母膏、20g葡萄糖、5g乙酸钠、2g柠檬酸二胺，1g吐温-80、2g K 2HPO 4、0.2gMgSO 4·7H 2O、 0.05g MnSO 4·7H 2O及1000ml蒸馏水充分溶解后制得；
MRS固体培养基是取1000ml MRS液体培养基，加入15g琼脂融化混匀后，凝固而成。
实施例2 嗜热链球菌JMCC0033的细菌学基本特征
本实施例为嗜热链球菌JMCC0033的细菌学基本特征，具体如表1所示：
表1嗜热链球菌JMCC0033的细菌学基本特征
实验项目 革兰氏染色 氧化酶 细胞形态 接触酶
实验结果 阳性 - 球状 -
注：“-”表示无相关基本特征。
实施例3 嗜热链球菌JMCC0033的糖发酵特征
本实施例为嗜热链球菌JMCC0033的糖发酵特征，其糖发酵特性的实验方法为：挑取嗜热链球菌JMCC0033的单菌落进行平板划线，37℃条件下培养24h，传代培养一次后，取菌悬液分别接种至不同的糖发酵管(糖发酵管中具体内含物见表2)中，于37℃条件下培养48h，观察颜色变化，其糖发酵特征的鉴定结果如表2所示：
表2嗜热链球菌JMCC0033的糖发酵特征
实验项目 结果 实验项目 结果 实验项目 结果
甘油 - 甘露醇 - 松三糖 -
赤藓醇 - 山梨醇 - 棉子糖 -
D-阿拉伯糖 - α-甲基-甘露糖甙 - 淀粉 -
L-阿拉伯糖 - α-甲基-葡萄糖甙 - 糖原 -
D-核糖 - N-乙酰-葡糖胺 - 木糖醇 -
D-木糖 - 苦杏仁甙 - 龙胆二糖 -
L-木糖 - 熊果甙 - D-松二糖 -
阿东醇 - 七叶灵 - D-来苏糖 -
β-甲基-D-木糖甙 - 水杨苷 - D-塔格糖 -
D-半乳糖 - 纤维二糖 - D-岩藻糖 -
D-葡萄糖 + 麦芽糖 - L-岩藻糖 -
D-果糖 - 乳糖 + D-阿拉伯糖醇 -
D-甘露糖 - 蜜二糖 - L-阿拉伯糖醇 -
L-山梨糖 - 蔗糖 + 葡萄糖酸盐 -
L-鼠李糖 - 海藻糖 - 2-酮基-葡萄糖酸盐 -
卫茅醇 - 菊糖 - 肌醇 -
注：“+”表示发酵利用；“-”表示不发酵利用。
实施例4 嗜热链球菌JMCC0033的分子生物学鉴定
取嗜热链球菌JMCC0033进行分子生物学鉴定，通过DNA提取、PCR扩增、16SrDNA、Phes基因测序，于NCBI网站blast最终确定为嗜热链球菌；
其16SrDNA测序结果如下：
Figure PCTCN2021133350-appb-000003
Figure PCTCN2021133350-appb-000004
其Phes测序结果如下：
Figure PCTCN2021133350-appb-000005
实施例5 嗜热链球菌JMCC0033的发酵速度及后酸观察实验
本实施例为嗜热链球菌JMCC0033的发酵速度及后酸观察实验，具体实验方法如下：
取活化后的嗜热链球菌JMCC0031、嗜热链球菌JMCC0032菌株和嗜热链球菌JMCC0033菌株，按1×10 6CFU/mL的接种量分别接种至质量分数为10％的灭菌脱脂乳中，依次标记为发酵乳A、B、C，于42℃条件下进行发酵，发酵开始后的6h内，每30min检测一次发酵乳A、B、C的pH值，检测结果如表3所示；发酵6h后，分别将发酵乳A、B、C进行破乳、置于常温状态下，每周检测其pH值，以观察其货架期后酸情况，检测结果如表4所示；
表3
发酵乳 0h 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h 4.5h 5h 5.5h 6h
A 6.56 6.56 6.55 6.50 6.43 6.34 6.24 6.14 5.98 5.79 5.60 5.52 5.47
B 6.63 6.60 6.59 6.53 6.44 6.24 5.95 5.68 5.39 5.28 5.12 5.08 4.97
C 6.69 6.66 6.66 6.63 6.54 6.35 5.96 5.56 4.80 4.53 4.44 4.39 4.33
表4
发酵乳 0d 7d 14d 21d
A 5.47 5.07 4.78 4.50
B 4.97 4.69 4.47 4.30
C 4.53 4.28 4.21 4.15
实际生产中，为了控制生产成本和生产周期，作为发酵剂的菌株，发酵pH达到4.5的时间不宜超过6h，由表3可知，在42℃的条件下进行发酵过程中，嗜热链球菌JMCC0033在4.5h即可达到4.5；由表4可知，嗜热链球菌JMCC0033产生的发酵乳在货架末期，即21天时，PH值依然能够维持在4.1以上。因此，嗜热链球菌JMCC0033可以作为提升发酵速度的菌株用于发酵剂中，尤其在脱脂乳中的快速发酵能力进一步说明嗜热链球菌JMCC0033更能够在低糖低脂酸奶发酵过程中起到提高发酵速度的作用；
其中，嗜热链球菌JMCC0031已于2021年5月18日保藏至中国微生物菌种保藏管理委员会普通微生物中心，保藏地址是中国微生物菌种保藏委员会，保藏编号为CGMCC NO.22558；
嗜热链球菌JMCC0031的16SrRNA基因序列如下：
Figure PCTCN2021133350-appb-000006
Figure PCTCN2021133350-appb-000007
嗜热链球菌JMCC0031的Phes基因序列如下：
Figure PCTCN2021133350-appb-000008
嗜热链球菌JMCC0032已于2021年5月18日保藏至中国微生物菌种保藏管理委员会普通微生物中心，保藏地址是中国微生物菌种保藏委员会，保藏编号为CGMCC NO.22559；
嗜热链球菌JMCC0032的16SrRNA基因序列如下：
Figure PCTCN2021133350-appb-000009
Figure PCTCN2021133350-appb-000010
嗜热链球菌JMCC0032的Phes基因序列如下：
Figure PCTCN2021133350-appb-000011
实施例6 嗜热链球菌JMCC0033发酵速度提升实验
本实施例为嗜热链球菌JMCC0033发酵速度提升实验，具体实验方法如下：
S1.取嗜热链球菌JMCC0031和嗜热链球菌JMCC0032，以生物量比为1:1的比例复配制成酸奶辅助发酵剂JLB-1002，JLB-1002的作用是提高发酵乳的香气、改善发酵乳质构，缺点是发酵速度较慢，尤其在低脂低糖发酵过程中6h内无法独自完成发酵，必须与其他发酵剂共同使用；
S1.取发酵剂JLB-1510、嗜热链球菌JMCC0029和嗜热链球菌JMCC0033，分别以质量比3:1的比例与JLB-1002进行复配，制成发酵剂X、Y、Z，在42℃的条件下进行发酵，发酵至PH值为4.5，观察其发酵速度提升效果和对于发酵乳香气和质构的影响，结果如表5所示；
其中，发酵剂JLB-1510购自河北一然生物科技有限公司；
嗜热链球菌JMCC0029，已经在专利申请号为“2020115291758”的专利中公开，用于缩短发酵时间，提高发酵速度；
表5
Figure PCTCN2021133350-appb-000012
由表5可知，嗜热链球菌JMCC0033可以提高酸奶辅助发酵剂JLB-1002在发酵过程中，尤其是在脱脂乳中的发酵速度，缩短发酵时间，同时香气和质构的影响与其他组别没有明显差异。

Claims (6)

  1. 一种嗜热链球菌JMCC0033，其特征在于：它保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏地址是北京市朝阳区北辰西路1号院3号，保藏日期为2021年5月18日，保藏编号为CGMCC NO.22560。
  2. 根据权利要求1所述的嗜热链球菌JMCC0033，其特征在于：它的16SrRNA基因序列如下：
    ACCGACTTCGGGTGTTACAAACTCTCGTGGTGTGACGGGCGGTGTGTACAAGGCCCGGGAACGTATTCACCGCGGCGTGCTGATCCGCGATTACTAGCGATTCCGACTTCATGTAGGCGAGTTGCAGCCTACAATCCGAACTGAGATTGGCTTTAAGAGATTAGCTCGCCGTCACCGACTCGCAACTCGTTGTACCAACCATTGTAGCACGTGTGTAGCCCAGGTCATAAGGGGCATGATGATTTGACGTCATCCCCACCTTCCTCCGGTTTATTACCGGCAGTCTCGCTAGAGTGCCCAACTGAATGATGGCAACTAACAATAGGGGTTGCGCTCGTTGCGGGACTTAACCCAACATCTCACGACACGAGCTGACGACAACCATGCACCACCTGTCACCGATGTACCGAAGTAACTTTCTATCTCTAGAAATAGCATCGGGATGTCAAGACCTGGTAAGGTTCTTCGCGTTGCTTCGAATTAAACCACATGCTCCACCGCTTGTGCGGGCCCCCGTCAATTCCTTTGAGTTTCAACCTTGCGGTCGTACTCCCCAGGCGGAGTGCTTAATGCGTTAGCTGCGGCACTGAATCCCGGAAAGGATCCAACACCTAGCACTCATCGTTTACGGCGTGGACTACCAGGGTATCTAATCCTGTTCGCTCCCCACGCTTTCGAGCCTCAGCGTCAGTTACAGACCAGAGAGCCGCTTTCGCCACCGGTGTTCCTCCATATATCTACGCATTTCACCGCTACACATGGAATTCCACTCTCCCCTTCTGCACTCAAGTTTGACAGTTTCCAAAGCGAACTATGGTTGAGCCACAGCCTTTAACTTCAGACTTATCAAACCGCCTGCGCTCGCTTTACGCCCAATAAATCCGGACAACGCTCGGGACCTACGTATTACCGCGGCTGCTGGCACGTAGTTAGCCGTCCCTTTCTGGTAAGCTACCGTCACAGTGTGAACTTTCCACTCTCACACCCGTTCTTGACTTACAACAGAGCTTTACGATCCGAAAACCTTCTTCACTCACGCGGCGTTGCTCGGTCAGGGTTGCCCCCATTGCCGAAGATTCCCTACTGCTGCCTCCCGTAGGAGTCTGGGCCGTGTCTCAGTCCCAGTGTGGCCGATCACCCTCTCAGGTCGGCTATGTATCGTCGCCTAGGTGAGCCATTACCTCACCTACTAGCTAATACAACGCAGGTCCATCTTGTAGTGGAACAATTGCCCCTTTCAAATAAATGACATGTGTCATCCATTGTTATGCGGTATTAGCTATCGTTTCCAATAGTTATCCCCCGCTACAAGGCAGGTTACCTACGCGTTACTCACCCGTTCGCAACTCATCCAAG AAGAGCAAGCTCCTCTCTTCAGC。
  3. 根据权利要求1所述的嗜热链球菌JMCC0033，其特征在于：它的Phes基因序列如下：
    CTCATACAAGTCCTGTCCAAGCTCGTACACTTGATAAACATGATTTTTCTAAAGGTCCTCTTAAGATGATCTCACCAGGACGTGTTTTCCGTCCGTGATACCGATGATGCGACTCACAGCCACCAGTTTCACCAAATCGAAGGTTTGGTCGTTGGTAAAAACATCTCAATGGGTGATCTGAAGGGAACGCTTGAGATGATTATTCAAAAAATGTTTGGTGCAGAACGTCGAATCCGTTTGCGTCCTTCTTACTTCCCATTCACTGAACCTTCCGTTGAGGTTGACGTGTCATGCTTCAAGTGTGGTGGTAAAGGATGTAACGTATGCAAGAATACAGGTTGGATTGAGATCCTTGGTGCTGGTATGGTTCACCCACAAGTGCTTGAGATGTCAGGTGTTGATTCTGAAGAATATTC。
  4. 根据权利要求1-3中任一项所述的嗜热链球菌JMCC0033，其特征在于：它是从内蒙古传统发酵乳中分离筛选出来的。
  5. 根据权利要求1-4中任一项所述的嗜热链球菌JMCC0033的一种应用，其特征在于：该菌用于制备发酵剂。
  6. 根据权利要求5所述的嗜热链球菌JMCC0033的应用，其特征在于：所述发酵剂用于提高发酵速度。
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