培养和非培养方法分析发酵白菜卤乳酸菌的多样性  

Lactic acid bacteria diversity in fermented cabbage estimated by Culture-dependent and-independent methods

作　　者：燕平梅[1,2] 柴政[3] 薛文通[2] 畅晓晖 孔冬梅[5] 张惠[2] 

机构地区：[1]太原师范学院生物系,山西030031 [2]中国农业大学食品科学和营养工程学院,北京100083 [3]山西大学附属中学,太原030031 [4]北京进出口检验检疫局,北京100875 [5]山西大学生物科学与技术学院,太原030031

出　　处：《微生物学报》2009年第3期383-388,共6页Acta Microbiologica Sinica

摘　　要：【目的】为了探明发酵白菜体系中乳酸菌的多样性和优势乳酸菌。【方法】采用培养和非培养的16SrRNA基因同源性分析发酵白菜卤中乳酸菌的多样性。【结果】从培养平板分离得到的90株乳酸菌鉴定为Lactobacillus属和Leuconostoc属。通过对115个16SrRNA基因序列对比发现非培养样品的乳酸菌为Lactobacillu属,Pediococcus属Leuconostoc属,Weissella属。【结论】非培养样品的乳酸菌多样性较培养方法丰富。两种方法分析的结果显示Lactobacillus plantarum为发酵白菜体系中优势乳酸菌之一。[Objective] To study the diversity of lactic acid bacteria （LAB） and dominant LAB in fermented cabbage.[Methods] Culture-dependent and -independent （16S rRNA gene clone libraries were constructed） methods were used to determine the composition of LAB in fermented cabbage.[Results] Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc.[Conclusion] The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.

关 键 词：酸白菜 乳酸菌 多样性 培养 非培养 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]