利用PCR鉴定发酵肉制品中分离的植物乳杆菌  

Identification of Lactobacillus plantarum separated from Fermented meat products by PCR

作　　者：于长青[1] 张丽娜[1] 姚笛[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2008年第2期68-71,共4页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省自然科学基金项目(C2007-36);黑龙江省科技厅攻关项目(GB04B404-04)

摘　　要：从自然发酵肉制品中分离得到100多株乳酸菌,通过对分离菌株发酵适应性和发酵特性研究,从分离菌株中优选出1株能够进行单菌株发酵的乳酸菌1.1MRS。采用快捷的PCR技术对1.1MRS进行了鉴定。通过生理生化初步鉴定为植物乳杆菌,菌株16SrDNA序列分析充分证实了鉴定结果。More than one hundred strains of lactic acid bacteria were isolated from natural fermented meat product. One strain named 1.1MRS with excellent characteristic during single strain fermentation was selected after the characteristic and adaptation to adverse ~ condition were studied. The strain 1.1MRS was identified as lactobacillus plantarum by PCR and physiological test, and the determinative result was also confirmed by 16SrDNA sequencing analysis.

关 键 词：植物乳杆菌 PCR 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]