埃塞俄比亚发酵食品中乳酸菌的分离鉴定

采用传统纯培养方法对采集自非洲埃塞俄比亚地区的蜂蜜酒,咖啡,面引子等4份发酵食品中的乳酸菌进行分离纯化,运用16S rDNA序列分析和系统发育进化关系研究方法进行种属鉴定。结果表明,经16S rRNA基因序列分析,共分离到55株乳酸菌,分属于3个属,11个种或亚种,包括乳杆菌属(Lactobacillus)51株,肠球菌属(Enterococcus)3株,链球菌属(Streptococcus)1株,其中Lactobacillus paracasei为埃塞俄比亚地区蜂蜜酒中的优势菌株,占该样品总分离株的75%,Lactobacillus pontis为该地区面引子中的优势菌种,占该样品总分离株的41%。

Isolation and Identification of Lactic acid bacteria from Fermented Foods in Ethiopian

The traditional pure culture method was used to isolate and purify lactic acid bacteria(LAB)from 4 fermented foods such as Mead,coffee and Teff collected from Ethiopia in Africa.16S rRNA gene sequences analysis and phylogenetic tree analysis were performed to identify LAB involved in samples of these fermented food,respectively.fifty-five strains LAB were isolated and identified into 3 genus and 11 species and subspecies.There isolates were identified to different species including Lactobacillus 51 strains,Enterococcus 3 strains,Streptococcus 1 strains.Among these isolates,Lactobacillus paracasei was considered as the predominant specie in Ethiopia‘s mead,accounted for 75%of the total isolates,and Lactobacillus pontis was considered as the predominant specie in Ethiopia’s Teff,accounted for 41%of the total isolates。