山西老陈醋产酸菌的分离鉴定及系统学分析  

Separation,Identification and Phylogenetic Analysis of Bacterial Strains in Shanxi Super-Mature Vinegar

作　　者：吕艳歌[1] 马海乐[1] 李云亮[1] 何华纲[1] 张志燕[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《中国食品学报》2013年第12期163-171,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏高校优势学科建设工程项目;江苏省普通高校研究生科研创新计划项目(CXZZ12_0699)

摘　　要：采用16S rDNA序列分析法对分离、培养、筛选自山西老陈醋醋醅的产酸菌株进行鉴定,通过建立系统发育树分析不同发酵时间的醋醅中产酸菌群的组成及其变化趋势。分析结果表明,醋醅中产酸菌群主要以醋酸杆菌、乳酸杆菌和芽孢杆菌为主。醋酸发酵第2天和第3天分离的细菌表现出高度的菌群多样性。醋醅样品中的优势种群为解淀粉芽孢杆菌和巴氏醋酸杆菌。Acid-forming bacterial strains were isolated from the solid-fermentation culture of Shanxi Super-Mature vinegar by conventional isolation medium.In order to know the bacterial composition and phylogenetic analysis in aerobic solid-fermentation culture from different fermentation time,the method of 16S rDNA sequence homology analysis were used to analysis and identify the acid-forming bacterial strains and the phylogenetic tree was further established.Accord-ing to the sequences alignment and the analysis of its comparability,the microflora in the solid-fermentation culture of vinegar were mainly Acetobacter,Lactobacillus and Bacillus;the Acid-forming bacterial strains from acetic acid fermen-tation in the second day and the third day showed their high bacterial diversity;the dominant strains of the samples were Bacillus amyloliquefaciens and Acetobacter pasteurianus.

关 键 词：产酸菌 16S RDNA序列 分离鉴定 系统学分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]