内蒙古鄂尔多斯地区酸粥发酵液中乳酸菌的分离鉴定  

Isolation and Identification of LAB from Naturally Fermented Congee in Ordos Area of Inner Mongolia

作　　者：王炜宏[1] 杜晓华[1] 张家超[1] 于洁[1] 刘文俊[1] 孙天松[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《食品与生物技术学报》2010年第2期265-270,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(30660135;30760156);教育部新世纪优秀人才支持计划(NCET-06-0269);现代农业产业技术体系建设专项资金项目

摘　　要：对采集自内蒙古鄂尔多斯地区的6份酸粥发酵液中的乳酸菌进行了分离、鉴定和生物学特性研究。采用15,30,45℃3个分离温度共分离出18株乳酸菌。通过16S rRNA序列分析等研究将这些菌株鉴定为Lactobacillus(L.)casei8株,L.plantarum2株,L.brevis3株,L.fermen-tum1株,L.helveticus4株。分析认为L.casei是鄂尔多斯地区酸粥发酵液中的优势菌群。对30℃分离株进行传统生化鉴定,结果与16S rRNA序列分析结果一致。Lactic acid bacteria were isolated and identified from 6 samples of fermentation broth for producing naturally fermented congee collected from different regions of Ordos area in Inner Mongolia,and then the biological characteristics of these isolates were investigated.A total of 18 lactic acid bacteria were isolated by incubating in MRS culture medium at 15,30,45 ℃.Based on 16S rRNA sequence analysis,all these isolates were identified as five species including Lactobacillus（L.） casei（8 strains）,L.plantarum（2 strains）,L.brevis（3strains）,L.fermentum（1 strains）and L.helveticus（4 strains）.Results showed that L.casei was the predominant bateria in the culture of acid-gruel.The strains isolated from incubation at 30 ℃ were also identified by physiological and biochemical test and the result of identification was consistent to the result of molecular method.

关 键 词：乳酸菌 分离 鉴定 16S rRNA序列分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]