泡菜中益生性乳酸菌的筛选和鉴定  

Isolation and identification of probiotic lactic acid bacteria starter from pickles

作　　者：缑敬轩[1] 吕嘉枥[1] 张智维[1] 宋宏新[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2008年第6期22-24,共3页China Brewing

基　　金：陕西省教育厅专项基金资助(05JK-160);陕西科技大学自然科学基金项目资助(ZX05-23)

摘　　要：以筛选具益生特性的泡菜发酵剂为目的,从15个泡菜样品中通过比较溶钙圈的大小分离出59株产酸能力较强的菌株。通过测定发酵液的酸度以及耐酸性和耐胆汁盐试验,再从中筛选出2株产酸能力和在胃肠道生存能力都强的菌株A18和B17。经形态特征及16SrDNA序列分析,确定A18和B17均属于植物乳杆菌。In order to obtain probiotic starters of sauerkraut, 59 strains were isolated from 15 samples of brine through comparing sizes of dissolved calcium circle. Two strains A18 and B17 were further selected as candidates of starter according to their ability of producing organic acid and survival in the models of stomach and small intestine. Identification by morphology of colony and cell and sequencing of the 16S rRNA gene indicated that both strains were Lactobacillus plantarum

关 键 词：益生菌 发酵剂 泡菜 植物乳杆菌 

分 类 号：Q93-331[生物学—微生物学]