鸡源唾液乳杆菌的分离鉴定及生物学特性研究  

Isolation and Identification of Lactobacillus Salivarius of Chicken Origin and Studies on Bio-character

作　　者：武香玉[1] 徐海燕[1] 辛国芹[1] 赵影[1] 谷巍[1] 

机构地区：[1]山东宝来利来生物工程股份有限公司,山东泰安271000

出　　处：《饲料博览》2013年第6期4-7,共4页Feed Review

摘　　要：以鸡肠道黏膜为分离源分离乳酸菌,筛选到1株产酸性能良好菌株G-2-1。结合对菌株的形态观察,生理生化试验以及16S rRNA基因序列分析,对菌株进行鉴定并进行特性试验研究。结果表明,G-2-1为唾液乳杆菌,G-2-1在培养20h时活菌数最高,耐酸效果好;0.1%的胆盐浓度条件下存活率99.2%;抑菌效果较好。By using the general Microbiology method to repeat screening from the intestinal mucosa of chicken, selected one strain G-2-1 with highly acid production. According to the traditional morphological characterisctics, physiological and biochemical properties, the strain G-2-1 was identified as lactobacillus salivarius. The bio-character of G-2-1 was studied. Resuhs showed that, the amount of G-2-1 reached the maximum at 37 ℃, 20 h; strong resistance to acid; The survival rate of G-2-1 was 99.2% in MRS broth with 0.1% bile and exerted antibacterial ef- fect on some pathogenic bacteria.

关 键 词：乳酸菌 分离鉴定 生物学特性 

分 类 号：S831[农业科学—畜牧学] Q939[农业科学—畜牧兽医]