唾液乳杆菌的分离鉴定及生物特性研究  

Isolation and Identification of Lactobacillus salivarius from Chicken Intestine and Its Biological Characteristics

作　　者：陈新亮[1] 邵启兵[1] 王超[1] 何剑斌[1] 张燚[1] 杨淑华[1] 李鹏[1] 龙淼[1] 

机构地区：[1]沈阳农业大学畜牧兽医学院,辽宁沈阳110866

出　　处：《食品科学》2016年第13期157-161,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31201961;31302152);中国博士后科学基金项目(2014M551125);辽宁省教育厅科学研究一般项目(L2014561)

摘　　要：从健康散养的溜达鸡小肠黏膜中分离出一株乳杆菌,通过菌落形态观察、革兰氏染色、生理生化鉴定以及16S r RNA基因序列测定和同源性分析,确定所分离的菌株为唾液乳杆菌,并命名Lactobacillus salivarius C-1-3。对该菌进行抑菌、纤维素降解、耐酸、耐胆盐、耐高温实验。结果表明:其对常见的致病菌大肠杆菌、沙门氏菌和金黄色葡萄球菌都具有良好的抑制作用,且该菌株能够降解纤维素。经过多次驯化后,该菌株表现出较好的抑菌作用及耐酸、耐高温特性。An isolate of the anaerobic bacterium Lactobacillus salivarius was obtained from the intestine of chicken and identified by colony morphology, Gram staining, physio-biochemical reactions, and 16 S rRNA sequencing analysis. Results showed that the strain was Lactobacillus salivarius and named as Lactobacillus salivarius C-1-3. Then the strain was subjected to antibacterial, cellulose degradation, and acid, bile salt and high temperature tolerance tests. It turned out that the strain C-1-3 had a powerful antibacterial effect against E. coli, Salmonella and Staphylococcus aureus. And it also had cellulose degradation ability. After several generations of domestication, this strain possessed good antibacterial performance and significant tolerance to acid and high temperature.

关 键 词：唾液乳杆菌 分离鉴定 生物学特性 

分 类 号：S831[农业科学—畜牧学] Q939[农业科学—畜牧兽医]