冷藏酱鸭中乳酸菌的分离鉴定及生物学特性研究  

Identification and Biological Characteristics of Lactic Acid Bacteria Isolation from the Sauce Duck in Low Temperature

作　　者：陈娟娟[1] 周延清[1] 李静云[1] 张喻[1] 王婉珅 范玉霞[1] 常钊[1] 岳晓杰[1] 苑璐璐 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007 [2]周口市科技局,河南周口466000

出　　处：《湖北农业科学》2015年第3期676-679,共4页Hubei Agricultural Sciences

基　　金：河南省高校科技创新团队支持计划项目(13IRTSTHN009);资源微生物与功能分子河南省高校重点实验室培育基地(河南师范大学)项目;河南师范大学2014年研究生科研创新项目(YL201417)

摘　　要：从冷藏的酱鸭中分离筛选乳酸菌,对其进行生理生化特性研究和分子学鉴定。结果表明,从冷藏酱鸭中筛选到2株优良乳酸菌,分别命名为J1、J2。结合细菌形态学、生理生化特性和16S r DNA序列同源性以及系统进化树分析表明J1、J2为副干酪乳杆菌亚种(Lactobacillus paracasei subsp.),具有比较好的发酵产酸的能力,并且对大肠杆菌(Escherichia coli)和金黄色葡萄球菌(Staphy lococcus aureus)具有很强的抑制作用,能够耐受极端的p H环境。The research aimed to isolate and screen the fine lactic acid bacteria from the sauce duck in low temperature and identify them by molecule and biochemical test. Two strains of lactic acid bacteria were isolated and named J1 and J2. With the analysis of bacterial morphological, physiological and biochemical characteristics, 16 S r RNA sequence homology and phylogenetic tree analysis, it showed that J1 and J2 were Lactobacillus paracasei subsp. J1 and J2 have a good ability to produce acid fermentation and to inhibit Escherichia coli and Staphylococcus aureus, and both can tolerate extreme p H environment.

关 键 词：酱鸭 乳酸菌 分离 鉴定 

分 类 号：Q939.117[生物学—微生物学]