豆豉和腐乳中耐盐乳酸菌的筛选鉴定  

Isolation and identification of salt-resistant Lactic acid bacteria from Douchi, Sufu

作　　者：南晓芳[1] 包秋华[1] 双全[1] 张凤梅[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国乳品工业》2016年第4期10-12,16,共4页China Dairy Industry

基　　金：国家自然基金(31460443);内蒙古博士科研启动基金(BJ2013D-18);内蒙古博士科研启动基金(206011)

摘　　要：以市售不同厂家的豆豉和腐乳为原料,采用溶钙圈法,从中分离得到31株菌株;经Na Cl耐受性试验,筛选得到5株耐盐性较强的菌株,即BD2、DB15、FW1-2、GH1-2B和WZH1-3B,耐盐性可达到12%,耐盐性菌株的筛选对提高豆豉腐乳的品质起着重要作用。然后通过生理生化和分子生物学鉴定,确定BD2、DB15、GH1-2B和WZH1-3B为坚强肠球菌(Enterococcus durans),FW1-2为粪肠球菌(Enterococcus faecalis)。Samples of some commercial Douchi and Sufu were used as experimental materials, adopting calcium dissolving ring method, thirty-one strains of Lactic acid bacteria were isolated from nine samples of Douchi and Sufu. Five strains were screened out for their higher ability of resistance to salt, namely BD2, DB15, FW1-2, GH1-2B and WZH1-3B, the Na Cl content can reach 12%, it will plays an important role in improving the quality of Douchi and Sufu. And the five strains were identified by molecular biology method. The identification result indicated that BD2, DB15, GH1-2B and WZH1-3B were Enterococcus durans, FW1-2 was Enterococcus faecalis.

关 键 词：乳酸菌 耐盐性 筛选 鉴定 

分 类 号：Q93-331[生物学—微生物学]