贵州大方豆酱中优势细菌种群分析与分离鉴定  

Analysis,isolation and identification of dominant bacteria in Guizhou Dafang soybean paste

作　　者：樊敏[1] 胡萍[1] 陈仕梯 张玉龙[1] 李丹[1] 廖乾伟 FAN Min HU Ping CHEN Shiti ZHANG Yulong LI Dan LIAO Qianwei(College of Liquor Making and Food Engineering, Guizhou Universi（y, Guiyang 550025, Chin)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第12期25-30,共6页China Brewing

基　　金：国家自然科学基金项目(31460444)

摘　　要：应用PCR-DGGE技术分析贵州大方县特色豆酱中细菌种群,并通过传统分离培养方法得到其主要优势菌株。PCR-DGGE指纹图谱在大方豆酱中共鉴定到食窦魏斯氏菌(Weissella cibaria)、肠杆菌(Enterobacteriaceae)、枯草芽孢杆菌(Bacillus subtilis)等10种菌,其中主要优势菌是枯草芽孢杆菌(Bacillus subtilis)、地衣芽孢杆菌(Bacillus licheniformis),其次为乳酸片球菌(Pediococcus sacidilactici)和短小芽孢杆菌(Bacillus pumilus);并利用传统分离培养方法在大方豆酱中分离得到枯草芽孢杆菌(Bacillus subtilis)、地衣芽孢杆菌(Bacillus licheniformis)和短小芽孢杆菌(Bacillus pumilus),以便后期研究。The bacterial community in the soybean paste from Dafang town of Guizhou province was analyzed by PCR-DGGE technology, and the dominant strains were isolated using traditional culture method. Ten species （including Weissella cibaria, Enterobacteriaceae, Bacillus subtilis, etc） were identified by PCR-DGGE fingerprint. The dominant bacteria ware B. subtilis and B. licheniformis, and then Pediococcus sacidilactici and B. pumilus. By using the traditional isolation culture method, B. subtilis, B. licheniformis and B. pumilus were isolated from Dafang soybean paste for further study.

关 键 词：贵州 大方豆酱 优势菌群 分离鉴定 

分 类 号：Q938.1[生物学—微生物学]