广西传统发酵米粉中乳酸菌的分离鉴定  

Isolation and Identification of Lactic Acid Bacteria from Guangxi Traditional Fermented Rice Noodle

作　　者：史国英[1,2] 余功明[3] 胡春锦[1,2] 

机构地区：[1]广西农业科学院微生物研究所,广西南宁530007 [2]广西作物遗传改良生物技术重点开放实验室,广西南宁530007 [3]广西大学农学院,广西南宁530005

出　　处：《微生物学杂志》2012年第5期54-57,共4页Journal of Microbiology

基　　金：广西自然科学基金(2011GXNSFA018076);广西科研基础平台建设基金(10-046-11);广西农科院科技发展基金重点项目(2007007(Z))

摘　　要：对广西传统米粉发酵液中的乳酸菌进行分离筛选,获得6株纯培养优势菌株。通过形态学鉴定及16S rDNA序列分析,结果表明其中4株乳酸菌属于戊糖片球菌(Pediococcus pentosaceus),另外2株鉴定为植物乳杆菌(Lactobacillus plantarum)。这2种乳酸菌均为对人类及动物安全的益生菌,该结果将为传统发酵米粉中有益微生物资源的挖掘和利用奠定基础。Six lactic acid bacterial strains were isolated from Guangxi traditional fermented rice noodle broth and were identified based on their morphology and 16S rDNA sequence analysis.The results indicated 4 of them were Pediococcus pentosaceus,and another 2 were Lactobacillus plantarum.These two kinds of lactic acid bacteria were probiotics and safety to human and animals.The results will lay a foundation for tapping and using the probiotics resources from the traditional fermented rice noodle.

关 键 词：米粉发酵液 乳酸菌 分离鉴定 

分 类 号：Q939.117[生物学—微生物学]