辣白菜中分离含内源性质粒的魏斯氏菌及其鉴定  

Isolation and identification of Weissella containing endogenous plasmids from kimchi

作　　者：金红星[1] 杨希寅[1] 成文玉[1] 

机构地区：[1]河北工业大学化工学院,天津300130

出　　处：《中国酿造》2012年第1期77-79,共3页China Brewing

基　　金：河北省自然科学基金项目(No.C2011202112)

摘　　要：为了探讨魏斯氏菌在辣白菜中起的作用和获得与明串珠菌相关乳酸细菌的质粒,从辣白菜中分离了魏斯氏菌。辣白菜是朝鲜民族的传统食品,在低温条件下大白菜经过乳酸细菌发酵而成的。将辣白菜汁液均匀涂布在含2%(m/v)CaCO3的MRS平板上,30℃恒温培养箱中培养24h～36h,在中国内地首次分离获得了魏斯氏菌。通过对该菌进行镜检、生理生化特性检测以及16S rDNA序列的系统发育树分析确定其分类地位。结果表明其属于Weissella cibaria,命名为kimshi006,在NCBI上的登录号为HM369807。这一魏斯氏菌菌株含有2条内源性质粒,其大小分别为大约3000bp和8000bp。To research the function of Weissella in kimchi and obtain plasmid of lactic acid bacteria related to Leuconostoc,Weissella was isolated from kimchi.Kimchi is the nation＇s traditional food in Korean,which is prepared by lactic acid fermentation of Chinese cabbage at low temperature.Weissella was first time isolated in China's Mainland after plating the kimchi juice on MRS medium containing 2%（m/v） CaCO3 and cultured in incubator at 30℃ for 24h～36h.Microscopic examination,physiological and biochemical characteristics detection and 16S rDNA sequence analysis of the phylogenetic tree were used for its identification.The results showed that the strain belongs to Weissella cibaria and we named it kimshi006 and obtained the number HM369807 on NCBI.Two endogenous plasmids were identified in the strain and the sizes are about 3000bp and 8000bp,respectively.

关 键 词：辣白菜 魏斯氏菌 内源性质粒 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]