传统泡菜中两株耐酸性乳酸菌的分离与鉴定  

Isolation and identification of two acid resistant lactic acid bacteria from traditional pickles

作　　者：冯金晓[1] 李明珠[1] 李翠萍[1] 燕文迪 FENG Jin-xiao;LI Ming-zhu;LI Cui-ping;YAN Wen-di(College of Food Engineering,Qingdao Institute of Technology,Qingdao,Shandong 266300,China)

机构地区：[1]青岛工学院食品工程学院,山东青岛266300

出　　处：《食品与机械》2021年第5期22-26,共5页Food and Machinery

基　　金：山东省高等学校科技计划项目(编号:J18KB078)。

摘　　要：从东北、山东、贵州、四川等地6个泡菜样品中共分离出8株菌,通过形态学观察、生理生化试验、乳酸菌定性试验、胃酸模拟试验,得到了2株在pH 2.5条件下存活率较高的乳酸菌,经16S rDNA测序鉴定,确定2株耐酸性乳酸菌分别为:从山东糖蒜泡菜中分离得到编号为山东SRB的短乳杆菌(Lactobacillus brevis)及从东北酸菜中分离得到编号为东北HS的干酪乳酸菌(Lactobacillus casei)。A total of 8 strains of bacteria were isolated from 6 pickle samples in Northeast,Shandong,Guizhou,Sichuan and other places.Using simulated gastric acid experiments,morphological observations,physiological and biochemical experiments,lactic acid bacteria qualitative experiments,two strains of lactic acid bacteria with high survival rate under pH 2.5 conditions were obtained by simulation experiment.After 16S rDNA sequencing,it was determined that the two acid-resistant lactic acid bacteria were Lactobacillus brevis isolated from Shandong sugar garlic pickles numbered Shandong SRB and Lactobacillus casei isolated from Northeast sauerkrautnumbered Northeast HS.

关 键 词：乳酸菌 泡菜 耐酸性 分离 鉴定 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]