雉鸡益生菌MCm2的分离及鉴定  

Isolation and identification of probiotics MCm2 from Phasianus colchicus

作　　者：王永红 刘长建 李丽婷 WANG Yong-Hong;LIU Chang-Jian;LI Li-Ting(College of Life Science,Dalian Minzu University,Dalian 116600,China)

机构地区：[1]大连民族大学生命科学学院

出　　处：《食品安全质量检测学报》2019年第19期6603-6606,共4页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31070005);中央高校基本科研业务费专项资金资助项目(DC201501085);辽宁省大学生创新创业训练计划项目(201812026420)~~

摘　　要：目的从野雉鸡肠道得到的菌株MCm2并测试其益生活性。方法通过形态、生理生化和16S rDNA序列分析鉴定菌株,通过体外试验测试其益生性。结果菌株在pH 2.0培养2 h后仍能达到2.6×104CFU/mL;6h内,加胆盐(0.3%~0.4%)对菌株生长量影响很小。经16SrDNA系统发育和recA基因特定片段分析,菌株MCm2为植物乳杆菌。菌株MCm2培养36 h后,乳酸含量为24.7μg/mL,而pH值下降至3.7。结论植物乳杆菌MCm2具有益生作用添加到食品中的潜能。Objective To isolated strain MCm2 from Phasianus colchicums and test its probiotics ability. Methods The strains were identified by morphological, physiological, biochemical and 16 S rDNA sequence analysis, and its probiotics were tested by in vitro tests. Results The strain could still reach 2.6×104 CFU/mL after 2 h incubation at pH 2.0. Within 6 h, bile salt(0.3%-0.4%) had little effect on the growth of the strain. The strain MCm2 was identified as Lactobacillus plantarum by 16 S rDNA phylogeny and specific fragment analysis of recA gene. After 36 h incubation of strain MCm2, the lactic acid content was 24.7 μg/mL, and the pH decrease to 3.7. Conclusion Lactobacillus plantarum MCm2 has the potential to be added to foods as probiotics.

关 键 词：乳酸菌 酸耐受性 胆盐耐受性 16S RDNA 

分 类 号：S85[农业科学—兽医学]