SDS-PAGE电泳法分析酸菜中乳酸菌分布  

Diversity analysis of lactic acid bacteria in Chinese sauerkraut by SDSPAGE

作　　者：李冬梅[1] 郝婷婷[1] 李玲 韩南洙 金清[1] 

机构地区：[1]延边大学农学院,延吉133002 [2]韩国忠北大学校食品工程系,韩国青州361763

出　　处：《食品科技》2013年第9期258-261,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31060212)

摘　　要：为了分析酸菜自然发酵过程中乳酸菌分布,从自制酸菜的发酵汁液中分离筛选出35株乳酸菌。采用SDS-PAGE电泳法对其全细胞蛋白模式进行分析,将其划分为12大类型,对代表菌株的16s rRNA碱基序列进行测定和分析,最后确定为6种乳酸菌,分别为食窦魏斯氏菌、柠檬明串珠菌、植物乳杆菌、乳酸明串珠菌、肠膜明串珠菌和乳酸乳球菌。In order to investigate lactic acid bacterial population in Chinese sauerkraut, 35 LAB strains were isolated from home-made Chinese sauerkraut, and then divided into 12 patterns by whole-cell protein pattern analysis using SDS-PAGE. By 16s rRNA gene sequencing, the isolates were identified as Leuconostoc lactis, Leuconostoc mesenteroides subsp, mesenteroides, Leuconostoc citreum, Lactococcus lactis subsp, lactis, Lactobacillus plantarum and Weissella cibaria.

关 键 词：酸菜 乳酸菌 SDS—PAGE电泳 16s RRNA 

分 类 号：TS201.3[轻工技术与工程—食品科学]