泡菜中乳酸菌的分离及其苯乳酸产量研究  

Phenyllactic Acid-producing Activity of Lactic Acid Bacteria from Pickled Vegetable

作　　者：刘长建[1] 刘秋[1] 姜波[1] 闫建芳[1] 齐小辉[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116605

出　　处：《大连民族学院学报》2014年第3期245-248,共4页Journal of Dalian Nationalities University

基　　金：国家自然科学基金项目(31070005);中央高校基本科研业务费专项资金资助项目(DC12010103;DC120101034)

摘　　要：从泡菜中分离纯化得到2株乳酸菌LMD和LRA2,均能产乳酸、革兰氏染色阳性、接触酶阴性。经系统发育分析,结合菌落形态、细胞形态、生化反应试验,确定菌株LMD和LRA2为肠膜明串珠菌。菌株LMD和LRA2的苯乳酸产量和苯丙氨酸的添加量与培养时间呈正相关。在含0.16%苯丙氨酸的MRS液体培养基中,培养72 h,菌株LMD的苯乳酸产量为0.144 7 mg·mL-1,菌株LRA2的苯乳酸产量为0.158 5 mg·mL-1。Two strains of lactic acid bacteria, strain LMD and LRA2, were obtained from pickled vegetable. Two strains were gram-positive, lactic acid-producing, and catalase-negative. Based on morphological, physiological, biochemistry test and 16S rDNA sequencing analysis, LMD and LRA2 were identified as Leuconostoc mesenteroides. The phenyllactic acid （ PLA） yield increased with increasing phenylalanine （PPA） concentration and incubation time. After 72h in-cubation, strain LMD in MRS broth containing 0. 16% PPA produced 0. 1447 mg·mL-1 PLA, while LRA2 did 0. 1585mg·mL-1 PLA.

关 键 词：泡菜 肠膜明串珠菌 鉴定 苯乳酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]