自制泡菜中高产胞外多糖乳酸菌的筛选与鉴定  

Screening and Identification of Lactic Acid Bacteria Producing Extracellular Polysaccharides in Homemade Pickles

作　　者：薛艳蓉[1] 靳光[1] 王呈[1] 梁茂文[1] 赵瑞生[1] 刘波[1] Xue Yanrong;Jin Guang;Wang Cheng;Liang Maowen;Zhao Ruisheng;Liu Bo(Institute of Animal Husbandry and Veterinary Medicine,Shanxi Academy of Agricultural Sciences,Taiyuan 030032,China)

机构地区：[1]山西省农业科学院畜牧兽医研究所

出　　处：《现代食品》2019年第11期165-168,共4页Modern Food

基　　金：山西省青年科技研究基金(编号:201601D021112)

摘　　要：试验以自制泡菜为原料,通过平板涂布、划线分离、革兰氏染色和接触酶试验得到3株乳酸菌,经过16SrDNA序列分析鉴定,3株菌株分别为植物乳杆菌(Lactobacillus plantarum)2株和发酵乳杆菌(Lactobacillus fermeutum)1株,并对其胞外多糖产量进行测定,筛选出产胞外多糖含量最高的菌株。分离出的高产胞外多糖乳酸菌,可为研究、开发新型功能性食品提供原料,并为后续胞外多糖的工业化制备提供理论依据及数据支持。Three strains of lactic acid bacteria were obtained from kimchi flavor raw material by plate coating, scribed separation,Gram staining and contact enzyme test. After 16S rDNA sequence analysis,three strains were identified as Lactobacillus plantarum (2 strains) and Lactobacillus fermeutum (1 strain),and their extracellular polysaccharide production was determined,and extracellular polysaccharide production was screened out,the strain with the highest polysaccharide content. The lactic acid bacteria with high yield of extracellular polysaccharides can provide raw materials for the research and development of new functional foods and provide theoretical basis and data support for the industrial preparation of extracellular polysaccharides.

关 键 词：泡菜 胞外多糖 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]