| 剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析 |
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| 引用本文： | 叶陵,李勇,王蓉蓉,刘成国,蒋立文,邓放明,周辉. 剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J]. 食品科学, 2018, 39(10): 112-117. DOI: 10.7506/spkx1002-6630-201810018 |
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| 作者姓名： | 叶陵 李勇 王蓉蓉 刘成国 蒋立文 邓放明 周辉 |
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| 作者单位： | （1.湖南农业大学食品科学技术学院，湖南省食品科学与生物技术重点实验室，湖南?长沙 410128；2.张家界灵洁绿色食品有限公司，湖南?张家界 427000） |
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| 基金项目： | 国家自然科学基金面上项目（31571811）；国家自然科学基金青年科学基金项目（31601525）；湖南省教育厅科学研究项目（16K043） |
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| 摘 要： | 从自然发酵剁辣椒中分离出乳酸菌菌株，通过产酸能力和亚硝酸盐降解率筛选出5?株乳酸菌。经生理生化实验及分子生物学方法鉴定，3?株菌为植物乳杆菌，2?株菌为短乳杆菌。胁迫耐受实验表明，相比较短乳杆菌，植物乳杆菌具有较强的耐酸和耐盐能力，其中植物乳杆菌W-4的耐胁迫能力最强。药敏实验证实这5?株乳杆菌对红霉素、氨苄西林、庆大霉素、四环素、青霉素均敏感。
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| 关 键 词： | 剁辣椒 乳杆菌 鉴定 特性 |
Isolation,Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper |
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| YE Ling,LI Yong,WANG Rongrong,LIU Chengguo,JIANG Liwen,DENG Fangming,ZHOU Hui. Isolation,Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper[J]. Food Science, 2018, 39(10): 112-117. DOI: 10.7506/spkx1002-6630-201810018 |
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| Authors: | YE Ling LI Yong WANG Rongrong LIU Chengguo JIANG Liwen DENG Fangming ZHOU Hui |
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| Affiliation: | (1. Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Zhangjiajie Lingjie Green Food Co. Ltd., Zhangjiajie 427000, China) |
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| Abstract: | Lactic acid bacteria were isolated from fermented pepper and five strains of Lactobacillus sp. were screened out based on their acid production and nitrite depletion ability. By biochemical tests and genetic analysis based on 16S rDNA sequence, strains W-4, Y-5 and Y-12 were identified as L. plantarum, and the other two strains Y-25 and Y-31 were identified as L. brevis. The stress response indicated that the L. plantarum survived better under acidic and osmotic stresses as compared with L. brevis, and L. plantarum W-4 had the strongest tolerance ability. All five strains were sensitive to erythromycin, ampicillin, gentamicin, tetracycline and penicillin G. |
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| Keywords: | fermented hot pepper Lactobacillus identification characteristics |
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