丹江镇辣椒红酸汤细菌菌群多样性分析及抗食源性致病菌乳酸菌筛选

以贵州丹江镇传统辣椒红酸汤为研究对象，采用Illumina MiSeq高通量测序技术进行细菌菌群多样性分析，结合微生物纯培养技术和双层平板法从中分离优势乳酸菌，通过分子生物学技术对其进行菌种鉴定，并筛选抗食源性致病菌乳酸菌。结果表明，辣椒红酸汤样品中的优势细菌门为厚壁菌门（Firmicutes）和变形菌门（Proteobacteria）；优势细菌属为乳杆菌属（Lactobacillus）。从辣椒红酸汤样品中共分离得到17株乳酸菌，经鉴定，11株为干酪乳杆菌（Lactobacillus casei）、3株为副干酪乳杆菌（Lactobacillus paracasei）、1株为副干酪乳杆菌亚种（Lactobacillus paracasei subsp.）、1株为植物乳杆菌（Lactobacillus plantarum）、1株为乳酸杆菌（Lactobacillus sp.），其中4株乳酸菌具有较好的产酸和抑菌性能，且干酪乳杆菌ST7-14的抑菌能力最好，对蜡样芽孢杆菌（Bacillus cereus）ST2-1和阴沟肠杆菌（Enterobacter cloacae）ST2-6的抑菌圈直径分别为37.0 mm和31.5 mm。

Bacterial flora diversity analysis and screening of lactic acid bacteria resistant to foodborne pathogenic bacteria of Danjiang chili red sour soup

Using the traditional chili red sour soup in Danjiang Town, Guizhou Province as the research object, the diversity of bacterial flora was analyzed by Illumina Miseq high-throughput sequencing technology. The dominant lactic acid bacteria were isolated by microbial pure culture technology and double-layer plate method, the strains were identified by molecular biology technology, and the lactic acid bacteria resistant to foodborne pathogenic bacteria were screened. The results showed that the dominant bacterial phyla in chili red sour soup samples were Firmicutes and Proteobacteria, and the dominant bacterial genus was Lactobacillus. A total of 17 strains of lactic acid bacteria were isolated and identified from chili red sour soup samples, including 11 strains of Lactobacillus casei, 3 strains of Lactobacillus paracasei, 1 strain of Lactobacillus paracasei subsp., 1 strain of Lactobacillus plantarum and 1 strain of Lactobacillus sp. Among them, 4 strains of lactic acid bacteria had good acid production and antibacterial properties, the antibacterial ability of L. casei ST7-14 was the optimal, and the diameters of antibacterial circles against Bacillus cereus ST2-1 and Enterobacter cloacae ST2-6 were 37.0 mm and 31.5 mm, respectively.