产蛋氨酸益生菌的筛选和鉴定  

Screening and identification of probiotics with methionin production ability

作　　者：于微[1] 高学军[1] 骆超超[1] 王青竹[1] 卢志勇[1] 乔彬[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2010年第6期122-126,共5页Journal of Northeast Agricultural University

基　　金：黑龙江省科技计划项目(GAO7B401-5);哈尔滨市科技创新人才研究专项基金项目(RC2008XK002010)

摘　　要：由于益生菌产蛋氨酸的特性有利于益生菌发酵食品的开发利用,从发酵食品的酸面团、米酒、白酒曲,以及实验室提供的菌种中分离纯化出48株菌株。将这些菌株进行纯化培养,利用高效液相色谱检测各菌株发酵液中蛋氨酸的含量,筛选出蛋氨酸含量相对较高的2株菌。利用16SrDNA扩增及Blast分析、特异性引物PCR等技术鉴定这2株菌,分别为纳豆芽孢杆菌(Bacillus natto)和枯草芽孢杆菌(Bacillus subtilis subsp).,两株菌发酵液中蛋氨酸分别为21.08、19.38g·L-1。The characteristic of probiotics with methionine production ability is advantage to the development and utilization of probiotics fermented food. In this study, 48 strains were isolated from the dough of fermented food, rice wine, distilled spirit and laboratory strains. After these strains were purified and cultivated, the methionine content of the fermented broths of each strain was detected by the HPLC, two strains with high methionine production ability were determined. Then by 16S rDNA sequence amplification, blast analysis and specific PCR, two strains were identified as bacillus natto and bacillus subtilis, the content of menthionine in the fermentation broths of them was 21.08 and 19.38 g·L^-1, respectively.

关 键 词：发酵食品 蛋氨酸 益生菌 高效液相色谱 16S RDNA 特异PCR 

分 类 号：TS26[轻工技术与工程—发酵工程]