传统馒头发酵酵子中一株优势乳酸菌CGMCC 10624的分离与鉴定  

Isolation and identification of a dominant lactic acid bacteria strain CGMCC 10624 from a traditional steamed buns Jiaozi

作　　者：马凯[1] 安云鹤[1] 武会娟[1] 刘悦[1] 陈尔凝[1] 王衍生 李太华 高丽娟[1] 

机构地区：[1]北京市理化分析测试中心,北京市基因测序与功能分析工程技术研究中心,北京市食品安全分析测试工程技术研究中心,北京100089 [2]北京旗舰食品集团有限公司,北京100194

出　　处：《食品安全质量检测学报》2016年第9期3720-3725,共6页Journal of Food Safety and Quality

基　　金：公益性行业(农业)科研专项(201303070)

摘　　要：目的对分离自传统馒头发酵酵子中的一株优势乳酸菌CGMCC 10624进行多相分类学鉴定与分析。方法从馒头发酵酵子中分离、纯化得到乳酸菌CGMCC 10624,综合利用细菌形态学观察、基于细菌16S rRNA基因序列的系统发育学分析以及基于碳源代谢利用情况的生理生化特征鉴定方法,对其分类地位进行研究。结果乳酸菌菌株CGMCC 10624被鉴定为食窦魏斯氏菌(Weissella cibaria)。结论本研究分离、鉴定得到传统馒头发酵酵子中的一株优势乳酸菌,为该菌的生物学功能研究及制作包含乳酸菌和酵母菌的复合发酵菌剂奠定了资源基础。Objective To identify and analyze a dominant lactic acid bacteria strain CGMCC 10624 isolated from the traditional steamed buns Jiaozi by polyphasic taxonomy.Methods The lactic acid bacteria strain CGMCC10624 was isolated and purified from the traditional steamed buns Jiaozi.Taxonomic status of the CGMCC 10624 was conducted by bacterial morphology observation,phylogenetic analysis based on the 16 S rRNA gene sequence and physiological and biochemical characteristics identification method based on carbon source metabolic utilization.Results The lactic acid bacteria strain CGMCC 10624 was identified as Weissella cibaria.Conclusion A dominant lactic acid bacteria strain was isolated and purified from the traditional steamed buns Jiaozi in this study which would lay the foundation of resources for its study on the biologic function and production of composite microbial agent containing lactic acid bacteria and yeasts.

关 键 词：酵子 分离 鉴定 食窦魏斯氏菌 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]