眉山泡菜中乳酸菌的分离鉴定  

Isolation and Identification of Lactic Acid Bacteria in Pickled Vegetables from Meishan City

作　　者：杨吉霞[1] 张利玲[1] 蒋厚阳[1] 贺稚非[1] 

机构地区：[1]西南大学食品科学学院重庆市特色食品工程技术研究中心重庆市农产品加工技术重点实验室,重庆400715

出　　处：《食品科学》2015年第17期158-163,共6页Food Science

基　　金：中央高校基本科研业务费专项资金项目(XDJK2009C039;XDJK2015C135;2362014xk11);2013年西南大学博士启动基金项目(SWU113035)

摘　　要：目的：分析眉山泡菜的基本数据和乳酸菌的菌种构成。方法：从眉山市采集泡菜12份，测定pH值、总酸度、盐度、乳酸菌计数，用16SrRNA序列分析法鉴定菌种。结果：样品pH值的范围是3．37～3．89，总酸度的范围是0．65～0．92g／100g（以乳酸计），盐度的范围是4．16％～5．28％（以NaCl计），MRS和M17乳酸菌计数分别是1．71～6．33、1．33～5．78（1g（CFU／g））。总酸度对乳酸菌计数影响最大。共分离鉴定出16株乳酸菌：Lactobacillus fermentum（2株）、Lactobacillus plantarum（3株）、Lactobacillus brevis（2株）、Lactobacillus acidophilus（1株）、Lactobacillus casei（1株）、Lactobacillus pentosus（1株）、Lactobacillus delbrueckii（1株）、Lactococcus lactis（3株）、Pediococcus pentosaceus（2株）。结论：眉山泡菜中乳酸菌存在多样性，实验结果为工业发酵生产泡菜积累了菌株。Objective： To investigate chemical properties and lactic acid bacteria （LAB） of pickles from Meishan, Sichuan province. Methods： Totally 12 samples were collected from 5 locations of Meishan city. The pH, total acidity and salinity of these samples were determined. MRS and M17 agar plate were used to enumerate LAB, and all isolated strains were identified at the species level by 16S rRNA sequence analysis. Results： The ranges of pH, total acidity and salinity were 3.37-3.89, 0.65-0.92 g/100 g and 4.16%-5.28%, respectively. The LAB enumeration by MRS and M17 agar plate was in the range of 1.71-6.33 and 1.33-5.78 （lg（CFU/g））, respectively. Total acidity had a significant impact on LAB enumeration. Totally 16 LAB strains were isolated and identified from Meishan pickles, including Lactobacillusfermentum （2 strains）, Lactobacillus plantarum （3 strains）, Lactobacillus brevis （2 strains）, Lactobacillus acidophilus （1 strain）, Lactobacillus casei （1 strain）, Lactobacillus pentosus （1 strain）, Lactobacillus delbrueckii （1 strain）, Lactococcus lactis （3 strains） and Pediococcus pentosaceus （2 strains）. Conclusion： This study reveals the biodiversity of lactic acid bacteria in Meishan pickles, and the isolated strains can provide starter cultures for the fermentation industry.

关 键 词：泡菜 乳酸菌 16S RDNA序列分析 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]