1株乳酸高产菌的分离鉴定与系统发育分析  

Isolation, Identification and Phylogenetic Analysis of a High Lactate-producing Bacterium

作　　者：杜仁鹏 赵丹[1,2] 王晓宇[1] 葛菁萍[1,2] 

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]农业微生物技术教育部工程研究中心,哈尔滨150500 [3]天津大学化工学院,天津300350

出　　处：《中国食品学报》2017年第9期243-250,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31470537;31770538;31570492);国家自然科学基金青年科学基金项目(31300355);黑龙江省高等学校科技创新团队项目(2012td009)

摘　　要：从酸菜发酵液中分离筛选1株高产乳酸的乳酸菌(编号HDS-01)。采用生理生化及分子生物学方法,鉴定该菌株为干酪乳杆菌。构建该菌株系统发育树,结果表明:HDS-01与干酪乳杆菌BL23处于同一进化分支中,相似性在99%以上。HDS-01 16S rDNA部分序列1 596 bp,Gen Bank登陆号为D86516。该菌株在初始葡萄糖质量浓度20 g/L条件下,发酵72 h后乳酸产量为(25.231±0.121)g/L。In this study, an unreported bacterial strain HDS-O1 with high lactate-producing ability was isolated from the fermentation broth of fermented Chinese cabbage. Strain HDS-O1 was identified as LactobaciUus casei by physiologi- cal, biochemical and molecular biological methods. Meanwhile, the phylogenetic tree indicated that strain HDS-O1 and L. casei BL23 were in the same evolutionary branch with more than 99% of the sequence similarity. Furthermore, 1 596 bp of partial sequence of the 16S rDNA of HDS-O1 was obtained with a log-in ID of GenBank D86516. With the initial glucose concentration of 20 g/L, the output of lactate was up to （25.231 -0.121）g/L after 72 h cultivation.

关 键 词：乳酸 干酪乳杆菌 鉴定 系统发育分析 

分 类 号：TQ921.3[轻工技术与工程—发酵工程]