大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选  

Isolation, Identification and Preliminary Screening of Acid-Tolerant Lactic Acid Bacteria from Naturally Fermented Pickle Juices from Daqing

作　　者：李欣[1] 武俊瑞[1] 田甜[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2014年第1期150-154,共5页Food Science

基　　金：国家"863"计划项目(2011AA100902);国家自然科学基金项目(31000805);辽宁省教育厅科学研究项目(L2012249)

摘　　要：从黑龙江大庆地区采集7份采用传统方法制作的自然发酵酸菜发酵液,从中分离和筛选出14株乳酸菌疑似菌株,提取其16S rDNA,并经测序、同源性分析和系统发育树构建等方法,对其属种进行鉴定。初步筛选出在pH值为2.5、3.0和3.5的酸性条件下均能够生长的耐酸菌株6株,并进一步利用活菌计数法得出菌株在pH3.0条件下的存活率。结果表明:14株菌株均为乳酸菌,其中4株为弯曲乳杆菌(HD12-1、HD13-5、HD14-1和HD15-1),1株为短乳杆菌(HD18-2),3株为清酒乳杆菌(HD12-2、HD13-1和HD16-5),1株为肠膜明串珠菌(HD18-3),5株为植物乳杆菌(HD14-3、HD15-2、HD16-2、HD17-3和HD17-4),且筛选出pH 3.0条件下存活率在2%以上的6株菌株,分别为HD12-1、HD13-1、HD14-1、HD15-1、HD16-2和HD16-5。Fourteen strains of suspected lactic acid bacteria were isolated from 7 naturally fermented pickle juices gatheredfrom Daqing, Heilongjiang Province. 16S rDNA was extracted from each of these bacterial strains using a bacterial genomicDNA extraction kit. The species were identified by DNA sequencing, homology analysis and phylogenetic tree. The resultsindicated that the all 14 strains belonged to lactic acid bacteria, including 4 strains of Lactobacillus curvatus （HD12-1,HD13-5, HD14-1 and HD15-1）, 1 strain of Lactobacillus brevis （HD18-2）, 3 strains of Lactobacillus sakei （HD12-2, HD13-1 andHD16-5）, 1 strain of Leuconostoc mesenteroides （HD18-3）, and 5 strains of Lactobacillus plantarum （HD14-3, HD15-2,HD16-2, HD17-3 and HD17-4）. Among these strains, 6 strains, including HD12-1, HD13-1, HD14-1, HD15-1, HD16-2 andHD16-5, were able to grow at pH 2.5, 3.0 or 3.5, with a survival rate above 2% at pH 3.0.

关 键 词：酸菜发酵液 乳酸菌 耐酸 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]