长白山区自然发酵制品中优良乳酸菌的分离鉴定  

Separation and identification of Lactobacilli from natural fermentation products in Changbai Mountain Region

作　　者：曲菲[1,2] 张雪[2] 赵玉娟[2] 于国萍[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]吉林省农业科学院农产品加工研究所,长春130033

出　　处：《中国乳品工业》2013年第12期20-24,共5页China Dairy Industry

基　　金：现代农业产业技术体系专项资金资助(CARS-37);国家自然科学基金青年科研基金(31201394)资助

摘　　要：对采集自长白山地区的7份自然发酵制品中的乳酸菌进行了分离,通过形态学观察、革兰氏染色和H2O2酶实验初步鉴定其中的11株分离菌株为乳杆菌(Lactobacilli)。通过API 50CHL微量生化反应试剂盒和16S rDNA部分序列同源性比对分析,进一步鉴定所分离菌株均为植物乳杆菌(Lactobacillus plantarum)。结果表明,菌株JA-SCZ-9,DHZ-LJ-4,DHZ-LJ-11,YJ-XTS-1和DH1-XHG-3具有良好的酸和胆盐耐受能力。11 strains isolated from 7 samples of naturally fermented products collected from Mount Changbai region belonged to Lactobacilli, according to their morphological observation, Gram stain and catalase experiment. After utilization of API 50CHL kit and 16SrDNA sequence analysis, the isolated bacterias were all identified as LactobaciUus plantarum. According to a research of an experiment in vitro, strains of JA- SCZ-9, DHZ-LJ-4, DHZ-LJ-11, YJ-XTS-I and DH1-XHG-3 presented good performance of acid resistance and bile salt resistance.

关 键 词：乳杆菌 鉴定 耐酸 耐胆盐 

分 类 号：Q949.95[生物学—植物学]