腌虾蛄中优势乳酸菌的分离筛选与鉴定

从腌虾蛄中分离49 株疑似乳酸菌株，通过菌株的形态学观察和生理生化实验，初步筛选出L14、L22、L28这3 株乳酸菌菌株。再通过16S rDNA序列测定和分析进一步验证，结果表明，菌株L14与屎肠球菌（Enterococcusfaecium）的相似性达到99%，菌株L22与短乳杆菌（Lactobacillus brevis）的相似性达到98%，菌株L28与棒状乳杆菌扭曲亚种（Lactobacillus coryniformis subsp. torquens）的相似性达到99%。对3 株菌株的生长情况、产酸、耐温和耐盐等性能进行测定，结果表明，3 株菌株在24 h内生长情况OD600 nm值均超过1.0，测定24 h内菌株产酸pH值均在4.0左右，菌株L22最低可达到pH 3.97，3 株菌株在25～35 ℃之间生长性能良好，均能在食盐质量浓度为60 g/L的情况下正常生长。

Isolation,Screening and Identification of Lactic Acid Bacteria from Pickled Mantis Shrimp

Totally 49 strains suspected to be lactic acid bacteria were segregated from pickled mantis shrimp. Three of
these strains, namely L14, L22 and L28, were preliminarily screened via morphological observation and physiological and
biochemical tests. Subsequent 16S rDNA sequencing and analysis showed that L14 had 99% similarity to Enterococcus
faecium, L22 had 98% similarity to Lactobacillus brevis and L28 had 99% similarity to Lactobacillus coryniformis subsp.
torquens. The values of optical density at 600 nm (OD600 nm) of the three selected strains after 24 h of culture were all higher
than 1.0 and the pH values of their cultures were around 4.0 with the lowest pH of 3.97 observed for L22. All these three
strains grew well at temperatures ranging from 25 to 35 ℃ and grew normally in the presence of 60 g/L NaCl.