利用recA基因对传统发酵乳中干酪乳杆菌群的鉴定和多样性分析  

Identification and genetic diversity of Lactobacillus casei from traditional fermented milk based on recA gene

作　　者：赵思雨[1] 王辉[1] 张立冬[1] 牛婕婷 满朝新[2] 张春华[1] 姜毓君[1,2] 徐红华[1] 

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,哈尔滨150030 [2]东北农业大学国家乳业工程技术研究中心,哈尔滨150030

出　　处：《中国乳品工业》2016年第7期8-11,共4页China Dairy Industry

基　　金：黑龙江省杰出青年基金项目(JC201415);黑龙江省院所创新能力提升专项计划项目(YC13D005)

摘　　要：对来自西藏地区的20份传统发酵牦牛乳中乳酸菌进行分离、纯化,并采用生理生化反应、16S r RNA和rec A基因序列分析法对分离株进行多样性分析。结果表明:从20份样品中分离得到的28株分离株属于干酪乳杆菌群;进一步基于持家基因rec A对干酪乳杆菌群进行系统发育学分析,结果表明该菌群属于副干酪乳杆菌。因此,西藏地区传统发酵牦牛乳中干酪乳杆菌群具有较高的遗传多样性,持家基因rec A对干酪乳杆菌群种水平的鉴定和分类提供了一定的理论基础。The objective of this study was to explore the biodiversity of Lactic acid bacteria （LAB） in traditional fermented yak dairy products by analyzing 20 samples collected from Tibet. In total, 28 strains were isolated from these samples using MRS agar. Each isolate was consid- ered to be presumptive LAB based on gram-positive and catalase-negative properties, and was identified at the species level by 16S rRNA gene sequencing and recA gene sequencing. The results showed that the isloates from traditional fermented yak dairy products have been be- longing to the Lb. paracasei strains. In addition, the recA gene can be proposed as an alternative maker for the Lb. casei group that provides high- er discrirrfinatory power than the 16S rRNA gene.

关 键 词：乳酸菌 干酪乳杆菌 16S RRNA RECA 

分 类 号：Q93-331[生物学—微生物学]