自然发酵酸菜汁中乳杆菌的分离鉴定  

Isolation and Identification of Lactobacillus Strains from Naturally Fermented Pickle Juice

作　　者：武俊瑞[1] 李欣[1] 张苗[1] 李晓忱[1] 杨臣辰[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2012年第15期191-194,共4页Food Science

基　　金：国家自然科学基金项目(31000805);国家"863"计划项目(2011AA100902);辽宁省教育厅科学技术研究项目(L2012249)

摘　　要：通过选择性培养和形态学观察,从分别采自辽宁省阜新、葫芦岛、兴城、营口、锦州的5份传统发酵酸菜汁中,分离纯化和筛选出4株具有耐酸特性的乳杆菌疑似菌株(HLD1-3、YK1-2、JZ6-3、XC4-4),并对其进行运动性、过氧化氢酶、石蕊牛乳、明胶液化、不同温度生长、不同NaCl质量浓度生长、糖发酵实验等传统生理生化鉴定和16S rDNA序列分析,进一步鉴定其属种。二者结果均表明:4株耐酸乳酸菌均属于乳杆菌属,其中,HLD1-3和YK1-2属于乳杆菌属的清酒乳杆菌种,而JZ6-3和XC4-4属于乳杆菌属的植物乳杆菌种。由此可以推断,东北自然发酵酸菜可作为潜在益生乳酸菌分离筛选的资源库。Four acid-tolerant suspected Lactobacillus strains（HLD1-3,YK1-2,JZ6-3 and XC4-4） were isolated from five traditional pickle juices respectively collected from five regions of Liaoning province by selective cultivation and morphological observation.The four strains were identified based on physicochemical properties such as motility,catalase activity,litmus milk test,gelatin liquefaction test,growth under varying conditions of temperature NaCl concentration and carbohydrate fermentation tests and 16 S rDNA sequence analysis.The results indicated that all the strains belonged to the Lactobacillus genus.HLD1-3 and YK1-2 strains were identified as Lactobacillus sakei,while JZ6-3 and XC4-4 were identified as Lactobacillus plantarum.From these results,it can be speculated that naturally fermented pickle from Northeast China is a potential source of probiotic lactic acid bacteria.

关 键 词：酸菜 耐酸 乳杆菌 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]