| 大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选 |
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| 引用本文： | 李欣,武俊瑞,田甜,岳喜庆.大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选[J].食品科学,2014,35(1):150-154. |
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| 作者姓名： | 李欣 武俊瑞 田甜 岳喜庆 |
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| 作者单位： | 沈阳农业大学食品学院，辽宁 沈阳 110866 |
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| 基金项目： | 国家“863”计划项目(2011AA100902);国家自然科学基金项目(31000805);辽宁省教育厅科学研究项目(L2012249) |
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| 摘 要： | 从黑龙江大庆地区采集7份采用传统方法制作的自然发酵酸菜发酵液，从中分离和筛选出14株乳酸菌疑似菌株，提取其16S rDNA，并经测序、同源性分析和系统发育树构建等方法，对其属种进行鉴定。初步筛选出在pH值为2.5、3.0和3.5的酸性条件下均能够生长的耐酸菌株6株，并进一步利用活菌计数法得出菌株在pH3.0条件下的存活率。结果表明：14株菌株均为乳酸菌，其中4株为弯曲乳杆菌（HD12-1、HD13-5、HD14-1和HD15-1），1株为短乳杆菌（HD18-2），3株为清酒乳杆菌（HD12-2、HD13-1和HD16-5），1株为肠膜明串珠菌（HD18-3），5株为植物乳杆菌（HD14-3、HD15-2、HD16-2、HD17-3和HD17-4），且筛选出pH 3.0条件下存活率在2%以上的6株菌株，分别为HD12-1、HD13-1、HD14-1、HD15-1、HD16-2和HD16-5。
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| 关 键 词： | 酸菜发酵液 乳酸菌 耐酸 鉴定 |
| 收稿时间： | 2012-12-30 |
Isolation,Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing |
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| LI Xin,WU Jun-rui,TIAN Tian,YUE Xi-qing.Isolation,Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing[J].Food Science,2014,35(1):150-154. |
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| Authors: | LI Xin WU Jun-rui TIAN Tian YUE Xi-qing |
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| Affiliation: | College of Food Science, Shenyang Agricultural University, Shenyang 110866, China |
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| Abstract: | Fourteen strains of suspected lactic acid bacteria were isolated from 7 naturally fermented pickle juices gathered
from Daqing, Heilongjiang Province. 16S rDNA was extracted from each of these bacterial strains using a bacterial genomic
DNA extraction kit. The species were identified by DNA sequencing, homology analysis and phylogenetic tree. The results
indicated that the all 14 strains belonged to lactic acid bacteria, including 4 strains of Lactobacillus curvatus (HD12-1,
HD13-5, HD14-1 and HD15-1), 1 strain of Lactobacillus brevis (HD18-2), 3 strains of Lactobacillus sakei (HD12-2, HD13-1 and
HD16-5), 1 strain of Leuconostoc mesenteroides (HD18-3), and 5 strains of Lactobacillus plantarum (HD14-3, HD15-2,
HD16-2, HD17-3 and HD17-4). Among these strains, 6 strains, including HD12-1, HD13-1, HD14-1, HD15-1, HD16-2 and
HD16-5, were able to grow at pH 2.5, 3.0 or 3.5, with a survival rate above 2% at pH 3.0. |
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| Keywords: | pickle juice lactic acid bacteria acid tolerance identification |
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