贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定  

Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province

作　　者：湛剑龙[1] 陈韵[1] 黄林波[1] 车璞[1] 胡萍[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农畜产品贮藏加工重点实验室,贵州贵阳550025

出　　处：《肉类研究》2013年第7期40-43,共4页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260379)

摘　　要：采用传统微生物分离方法进行乳酸菌纯种分离,利用16S rRNA序列分析方法进行乳酸菌鉴定,从7个酸肉、酸鱼样品中共分离出14株乳酸菌,有乳杆菌属、环丝菌属、乳球菌属3个属,9个种。从其中鉴定出7株乳酸菌,分别是:植物乳杆菌(Lactobacillus plantarum)、消化乳杆菌(Lactobacillus alimentarius)、清酒乳杆菌(Lactobacillus sakei)、泡菜乳杆菌(Lactobacillus kimchi)、清酒乳杆菌亚种(肉)(Lactobacillus sakeisub sp. carnosus)、草乳杆菌(Lactobacillus graminis)、弯曲乳杆菌(Lactobacillus curvatus)。A total of 14 strains of lactic acid bacteria were isolated from 7 samples of sour meat and sour fish popular with minor nationalities in Guizhou province by the traditional technique and identified based on 16S rRNA sequence analysis to belong to 9 species of the three genera Lactobacillus,Brochothrix and Lactococcus.Of these strains,7 were Lactobacillus plantarum,Lactobacillus alimentarius,Lactobacillus sakei,Lactobacillus kimchi,Lactobacillus sakei subsp.carnosus,Lactobacillus graminis,Lactobacillus curvatus and Lactobacillus xsylosus,respectively.

关 键 词：酸鱼 酸肉 乳酸菌 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]