臭豆腐乳酸菌多样性及耐酸乳酸菌的筛选分离  

Biodiversity of lactic acid bacteria and screening of acid-tolerent lactic acid bacteria in grey sufu

作　　者：徐寅[1] 陈霞[1] 顾瑞霞[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001

出　　处：《中国酿造》2010年第2期22-24,共3页China Brewing

基　　金：国家"863计划"(2007AA10Z357);国家"十一五"科技支撑计划(2006BAD04A06);江苏省高校科研成果产业化推进项目(JH07-027);江苏科技支撑项目(BE2008357;BE2009364)

摘　　要：对采集的8个不同地区的臭豆腐样品中的乳酸菌多样性分析表明,臭豆腐中乳酸菌数量在6.8×104cfu/g^2.9×106cfu/g,优势乳酸菌包括乳杆菌、乳球菌和肠球菌。通过乳酸菌耐酸特性比较,表明不同来源样品中乳酸菌耐酸差异性不明显,而不同种类乳酸菌的耐酸差异性较明显,肠球菌耐酸性比例高,乳杆菌其次,乳球菌最低。经筛选获得pH3.0、37℃培养6h后存活率超过30%的菌株6株,对其中2株耐酸最强的杆菌和球菌进行鉴定,分别为植物乳杆菌和屎肠球菌。The biodiversity of lactic acid bacteria （LAB） in grey sufu, a traditional fermented product from 8 different arers, were studied in this paper. The results showed that the number of LAB in grey sufu was 6.8 ×10^4-2.9×10^6 cfu/g. The dominant microorganisms in grey sufu samples were Lactobacillus, Lactococcus and Enterococcus. After comparison of acid-tolerent properties of LAB, It was found that the differences of acid-tolerent LAB in different samples were not obvious, however, the different types of LAB showed discrepancy of acid-tolerent ability. 6 acid-tolerent strains were obtained after 6 h culture at pH 3.0 and 37℃, in which, two strongest acid-tolerent strains were identified by biochemical experiments and API series of reagents. The results indicated that Th3 was E. faecium and Lel was L. plantarum.

关 键 词：臭豆腐 乳酸菌 多样性 筛选 

分 类 号：Q93-331[生物学—微生物学]