眉山泡菜中乳酸菌的分离鉴定

目的：分析眉山泡菜的基本数据和乳酸菌的菌种构成。方法：从眉山市采集泡菜12 份，测定pH值、总酸度、盐度、乳酸菌计数，用16S rRNA序列分析法鉴定菌种。结果：样品pH值的范围是3.37～3.89，总酸度的范围是0.65～0.92 g/100 g（以乳酸计），盐度的范围是4.16%～5.28%（以NaCl计），MRS和M17乳酸菌计数分别是1.71～6.33、1.33～5.78（lg（CFU/g））。总酸度对乳酸菌计数影响最大。共分离鉴定出16 株乳酸菌：Lactobacillus fermentum（2 株）、Lactobacillus plantarum（3 株）、Lactobacillus brevis（2 株）、Lactobacillusacidophilus（1 株）、Lactobacillus casei（1 株）、Lactobacillus pentosus（1 株）、Lactobacillus delbrueckii（1 株）、Lactococcus lactis（3 株）、Pediococcus pentosaceus（2 株）。结论：眉山泡菜中乳酸菌存在多样性，实验结果为工业发酵生产泡菜积累了菌株。

Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City

Objective: To investigate chemical properties and lactic acid bacteria (LAB) of pickles from Meishan, Sichuan
province. Methods: Totally 12 samples were collected from 5 locations of Meishan city. The pH, total acidity and salinity
of these samples were determined. MRS and M17 agar plate were used to enumerate LAB, and all isolated strains were
identified at the species level by 16S rRNA sequence analysis. Results: The ranges of pH, total acidity and salinity were
3.37–3.89, 0.65–0.92 g/100 g and 4.16%–5.28%, respectively. The LAB enumeration by MRS and M17 agar plate was in
the range of 1.71–6.33 and 1.33–5.78 (lg(CFU/g)), respectively. Total acidity had a significant impact on LAB enumeration.
Totally 16 LAB strains were isolated and identified from Meishan pickles, including Lactobacillus fermentum (2 strains),
Lactobacillus plantarum (3 strains), Lactobacillus brevis (2 strains), Lactobacillus acidophilus (1 strain), Lactobacillus
casei (1 strain), Lactobacillus pentosus (1 strain), Lactobacillus delbrueckii (1 strain), Lactococcus lactis (3 strains) and
Pediococcus pentosaceus (2 strains). Conclusion: This study reveals the biodiversity of lactic acid bacteria in Meishan
pickles, and the isolated strains can provide starter cultures for the fermentation industry.