| 贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定 |
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| 引用本文： | 湛剑龙,陈韵,黄林波,车璞,胡萍.贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定[J].肉类研究,2013,27(7):40-43. |
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| 作者姓名： | 湛剑龙 陈韵 黄林波 车璞 胡萍 |
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| 作者单位： | 贵州大学生命科学学院,贵州省农畜产品贮藏加工重点实验室,贵州贵阳 550025 |
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| 基金项目： | 国家自然科学基金地区科学基金项目 |
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| 摘 要： | 采用传统微生物分离方法进行乳酸菌纯种分离,利用16S rRNA序列分析方法进行乳酸菌鉴定,从7个酸肉、酸鱼样品中共分离出14株乳酸菌,有乳杆菌属、环丝菌属、乳球菌属3个属,9个种.从其中鉴定出7株乳酸菌,分别是:植物乳杆菌(Lactobacillus plantarum)、消化乳杆菌(Lactobacillus alimentarius)、清酒乳杆菌(Lactobacillus sakei)、泡菜乳杆菌(Lactobacillus kinchi)、清酒乳杆菌亚种(肉)(Lactobacillus sakei subsp.carnosus)、草乳杆菌(Lactobacillus graminis)、弯曲乳杆菌(Lactobacillus curvatus).
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| 关 键 词： | 酸鱼 酸肉 乳酸菌 分离鉴定 |
Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province |
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| ZHAN Jian-long
,
CHEN Yun
,
HUANG Lin-bo
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CHE Pu
,
HU Ping.Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province[J].Meat Research,2013,27(7):40-43. |
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| Authors: | ZHAN Jian-long CHEN Yun HUANG Lin-bo CHE Pu HU Ping |
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| Affiliation: | Key Laboratory for Storage and Processing of Agricultural and Livestock products in Guizhou Province,
College of Life Science, Guizhou University, Guiyang 550025, China |
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| Abstract: | A total of 14 strains of lactic acid bacteria were isolated from 7 samples of sour meat and sour fish popular with minor nationalities in Guizhou province by the traditional technique and identified based on 16S rRNA sequence analysis to belong to 9 species of the three genera Lactobacillus,Brochothrix and Lactococcus.Of these strains,7 were Lactobacillus plantarum,Lactobacillus alimentarius,Lactobacillus sakei,Lactobacillus kimchi,Lactobacillus sakei subsp.carnosus,Lactobacillus graminis,Lactobacillus curvatus and Lactobacillus xsylosus,respectively. |
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| Keywords: | sour fish sour meat lactic acid bacteria isolation and identification |
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