| 高盐辣椒坯中一株耐盐乳杆菌的分离及鉴定 |
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| 引用本文： | 李梓铭,谢靓,蒋立文,李云倩.高盐辣椒坯中一株耐盐乳杆菌的分离及鉴定[J].食品安全质量检测技术,2014,5(4):1016-1020. |
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| 作者姓名： | 李梓铭 谢靓 蒋立文 李云倩 |
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| 作者单位： | 湖南农业大学食品科学技术学院;食品科学与生物技术湖南省重点实验室,湖南农业大学食品科学技术学院;食品科学与生物技术湖南省重点实验室,食品科学与生物技术湖南省重点实验室;湖南省发酵食品工程技术研究中心,湖南农业大学食品科学技术学院 |
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| 基金项目： | 国家大学生创新项目SCX1220 |
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| 摘 要： | 目的采用选择性的MRS培养基,从湖南地区特色的盐坯辣椒中分离筛选出耐盐优势菌。方法得到一株能在18%NaCl培养基中生长的耐盐菌进行了生理生化实验,通过菌落PCR扩增其16S rDNA基因序列并测序,经过序列比对构建系统发育树。结果这株菌有较好的产乳酸、耐盐的能力,经过形态观察和生理生化试验验证,属于乳酸杆菌。结论经过16S rDNA进一步鉴定为植物乳杆菌。
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| 关 键 词： | 剁辣椒 乳酸菌 耐盐 |
| 收稿时间： | 2014/2/14 0:00:00 |
| 修稿时间： | 2014/4/17 0:00:00 |
Isolation and identification of salt-tolerance lactic acid bacterium from high-salt chili |
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| LI Zi-Ming,XIE Liang,JIANG Li-Wen and LI Yun-Qian.Isolation and identification of salt-tolerance lactic acid bacterium from high-salt chili[J].Food Safety and Quality Detection Technology,2014,5(4):1016-1020. |
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| Authors: | LI Zi-Ming XIE Liang JIANG Li-Wen and LI Yun-Qian |
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| Affiliation: | College of Food Science and Technology, Hunan Agricultural University,College of Food Science and Technology, Hunan Agricultural University,1.Hunan Province Key Laboratory of Food Science and Biotechnology 2.Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha Hunan,College of Food Science and Technology, Hunan Agricultural University |
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| Abstract: | One Salt tolerant bacteria strains with difference colony morphologies was isolated from Hunan special fermented chilli samples using selected MRS media . The isolated strains were cultured in 18% NaCl salt tolerant bacteria medium on the physiological and biochemical, bacteriostatic test through PCR amplification and sequence analysis of 16S rDNA and phylogenetic tree analysis . The results shows that the strains of bacteria produce lactic acid, good ability of salt tolerance. And through observation, physiological and biochemical test form validation, the strains belongs to Lactobacillus, and after 16S rDNA was further identified as Lactobacillus plantarum. |
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| Keywords: | fermented chili lactic acid bacteria salt- tolerance |
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