乳酸高产乳酸菌株的分离与筛选  

The Insolationan and Screening of A High Lactate-producing Lactic Acid Bacterium

作　　者：平文祥[1,2] 杨睿睿 杜仁鹏 王瑶[1,2] 王琪[1,2] 赵丹[1,2] Ping Wenxiang Yang Ruirui Du Renpeng Wang Yao Wang Qi Zhao Dan(Key Laboratory of Microbiology, Life Science College, Heilongfiang University, Harbin 150080 Engincering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500)

机构地区：[1]黑龙江大学生命科学学院微生物省高校重点实验室,哈尔滨150080 [2]黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨150500

出　　处：《中国农学通报》2017年第7期41-47,共7页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金青年科学基金项目"酸菜发酵生态系统中细菌群落与代谢物组特征耦合机制"(31300355);哈尔滨市科技局青年后备人才项目"功能性乳酸菌发酵酸菜生态学过程研究"(2014RFQXJ101);黑龙江大学研究生创新科研项目资金"酸菜发酵生态系统中细菌群落与代谢物组特征耦合机制"(YJSCX2015-090HLJU)

摘　　要：乳酸作为一种天然有机酸广泛应用于食品、纺织业、化学和制药工业。为了满足乳酸的市场需求,降低生产成本,筛选高产乳酸菌株并应用于工业生产成为当前研究的重点。本研究从自然酸菜发酵液中分离筛选出一株乳酸高产的乳酸菌11MZ-5-1,发酵72 h时,乳酸含量达(24.88±0.21)g/L。利用生理生化及16S r DNA序列分析法对菌株进行鉴定,构建系统发育树,确定种属地位。结果表明,菌株11MZ-5-1的生长温度范围为20~45℃,最适生长温度为30~37℃;Na Cl耐受浓度为0%~12%,最适生长范围为0%~4%;p H耐受范围为3.5~7.5,最适生长为p H 5.5~6.5。16S r DNA部分序列长度为1438 bp,与干酪乳杆菌Lactobacillus casei str.Zhang相似性最高,达99%。结合形态学观察及理化特性,该菌株鉴定为L.casei。L.casei 11MZ-5-1产酸量高,作为食品发酵剂可以缩短发酵周期,抑制杂菌生长,在乳酸工业生产领域有广泛的应用前景。Lactate is a kind of natural organic acid that can be widely used in various areas as food, textile,chemical and pharmaceutical industries. In order to meet the market demand of lactic acid and reduce theproduction cost, it is necessary to screen a high lactate- producing bacterium and apply it to industrialproduction which has become the focus of the current research. A high lactate-producing bacterium namedstrain 11MZ-5-1 which was isolated from the liquid sample of pickle Chinese cabbage had the concentrationof lactate of（24.88±0.21） g/L at 72 h. The strain was identified according to morphological, physiological andbiochemical methods. Meanwhile, the phylogenetic tree was conducted based on its partial 16 S r DNAsequence. The results showed that strain 11MZ-5-1 could grow at 20-45℃, with the optimum temperaturerange of 30-37℃. The salt-tolerance range was 0%-12%. The p H tolerance was 3.5-7.5 with the optimum p Hvalue of 5.5 to 6.5. Its partial sequence of the 16 S r DNA was 1438 bp which was 99% similar with Lactobacillus casei str. Zhang. strain 11MZ-5-1 was identified as L. casei. The L. casei 11MZ-5-1 has highlactate production and a broad prospect of application which can shorten fermentation period and inhibitbacterial growth as a food starter culture.

关 键 词：乳酸 乳酸菌 干酪乳杆菌 分离 鉴定 

分 类 号：Q93-331[生物学—微生物学]