传统发酵浆水中乳酸菌和酵母菌的分离与鉴定  

Isolation and Identification of Lactic Acid Bacteria and Yeast from Traditional Fermentative Pickle Juice

作　　者：张勇[1] 吕嘉枥[1] 闫亚梅[1] 李文娟[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国食品学报》2017年第6期179-186,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省科技厅项目(2009ZDKG-20)

摘　　要：以陕西传统发酵浆水为试验材料,采用平板划线法分离纯化其中的乳酸菌和酵母菌,共得到36株菌,其中乳酸菌18株,酵母菌18株。对纯化后的菌株进行形态学观察、API 50 CHL和API 20 C AUX生化试剂盒鉴定以及16S r DNA和26S r DNA序列的分子生物学鉴定。结果表明:乳酸菌主要有戊糖乳杆菌、发酵乳杆菌、植物乳杆菌、短乳杆菌、副干酪乳杆菌、纤维二糖乳杆菌和唾液乳杆菌。酵母菌主要有地霉属、毕赤酵母属、阿氏丝孢酵母、解脂假丝酵母、伊萨酵母。本研究为浆水的纯种发酵及其工业化生产奠定了基础。36 strains were isolated and purified from Lactic acid bacteria and Yeast in traditional fermentative pickle juice using plate method, including 18 strains of LAB and 18 strains of Yeast. The purified strains were analyzed through morphological characteristics, API 50 CHL and API 20 C AUX biochemical kit identification and molecular biology identification of 16 S r DNA and 26 S r DNA sequencing. The shows that the dominant bacterial population of Jiangshui are LAB and Yeast, and the LAB mainly belonged to Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Lactobacillus cellobiosus and Lactobacillus salivarilus, the Yeast are Geotrichum sp, Pichia kudriavzevii, Pichia cactophila, Trichosporon asahii, Candida inconspicua, Issatchenkia orientalis. The research laid a foundation to pure inoculation fermentation and industrialism of Jiangshui.

关 键 词：传统发酵浆水 乳酸菌 酵母菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]