| 传统发酵酸乳中乳酸菌的分离鉴定 |
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| 引用本文： | 张甜,刘艳全,丁真真,努尔马木提·买买提江,龚国利. 传统发酵酸乳中乳酸菌的分离鉴定[J]. 中国调味品, 2020, 0(2): 40-42,48 |
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| 作者姓名： | 张甜 刘艳全 丁真真 努尔马木提·买买提江 龚国利 |
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| 作者单位： | 喀什大学生命与地理科学学院;陕西科技大学食品与生物工程学院 |
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| 基金项目： | 陕西省重点研发计划(2018ZDCXL-N-19-1,2018ZDXM-NY-007,S2019-ZC-XY-0003) |
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| 摘 要： | 对喀什市、疏勒县和疏附县传统发酵酸奶中的乳酸菌进行分离,结合菌落形态特征和凝乳试验,筛选出6株菌株(K3、L1、L2、L3、F1、F2),通过耐盐和耐酸试验,得知菌株L1在5%盐浓度、培养24h时存活率达到45.95%,F1在pH 2、培养2h时存活率为6.33%;通过16SrRNA序列扩增和序列比对后,初步确定K3、L1、L2为德氏乳杆菌(Lactobacillus delbrueckii),L3、F1、F2为发酵乳杆菌(Lactobacillus fermentum)。
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| 关 键 词： | 乳酸菌 分离 鉴定 |
Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Yogurt |
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| ZHANG Tian,LIU Yan-quan,DING Zhen-zhen,NUERMAMUTI·Maimaitijiang,GONG Guo-li. Isolation and Identification of Lactic Acid Bacteria from Traditional Fermented Yogurt[J]. China Condiment, 2020, 0(2): 40-42,48 |
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| Authors: | ZHANG Tian LIU Yan-quan DING Zhen-zhen NUERMAMUTI·Maimaitijiang GONG Guo-li |
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| Affiliation: | (College of Life and Geographic Sciences,Kashi University,Kashi 844000,China;College of Food and Bioengineering,Shaanxi University of Science and Technology,Xi'an 710021,China) |
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| Abstract: | The lactic acid bacteria in traditional fermented yoghurt in Kashi City,Shule County and Shufu County are separated.Six strains(K3,L1,L2,L3,F1,F2)are screened combining with colony morphology and curd test.Through salt resistance and acid resistance experiments,it is found that the survival rate of L1 reaches 45.95%at 5%salt content for 24 hours’ cultivation and the survival rate of F1 reaches 6.33% at pH 2 for 2 hours’ cultivation.After 16 SrRNA sequence amplification and sequence alignment,it is preliminarily determined that strains K3,L1,L2 are Lactobacillus delbrueckii,and strains L3,F1,F2 are Lactobacillus fermentum. |
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| Keywords: | lactic acid bacteria isolation identification |
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