绿豆酸浆微生物菌群分析比较及对淀粉有絮凝作用的乳酸菌筛选鉴定  

Analysis and Comparison of the Flora in Mung Bean Sour pulp and the Screening of Lactic Acid Bacteria with Flocculation Effect on Starch

作　　者：王天琪 王成 郭浩男 赵昕琪 许云贺 张莉力 WANG Tianqi;WANG Cheng;GUO Haonan;ZHAO Xinqi;XU Yunhe;ZHANG Lili(School of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121000,China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121000

出　　处：《食品科技》2021年第6期14-19,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31301499);辽宁省自然科学基金项目(2019-ZD-0600);辽宁省自然科学基金项目(2018022052);辽宁省重点研发计划项目(2018225027)。

摘　　要：以自然发酵绿豆酸浆为研究对象,将绿豆酸浆进行改良分为全浆和沉淀2个组别,比较2组中细菌结构差异性。结果显示:全浆组的优势菌门是厚壁菌门和蓝藻菌门,沉淀组中优势菌门是厚壁菌门和变形菌门;全浆和沉淀组中优势菌属均为乳杆菌属。初筛利用平板分离法,后以絮凝力为指标进行复筛,筛选出7株具有絮凝效果的菌株,将絮凝力最高的菌株进行个体形态观察、生理生化实验及16S rDNA测序分析鉴定,菌株tq058具有较高的絮凝率(60.16%)且高于其他菌株,鉴定为乳酸乳球菌。Taking natural fermented mung bean sour plup as the research object,the mung bean sour plup was improved and divided into two groups:whole pulp and sedimentation.The differences in bacterial structure between the two groups were compared.The results showed that the dominant phylum of the whole pulp group was Firmicutes and Cyanobacteria,the dominant phylum in the sedimentation group are Firmicutes and Proteobacteria;the dominant bacteria in the whole pulp and sedimentation groups are Lactobacillus.The initial screening was performed by using the plate separation method,and then rescreening with flocculation power as an indicator.Seven strains with flocculation effect were screened out.The strains with the highest flocculation power were subjected to individual morphological observation,physiological and biochemical experiments,and 16S rDNA sequencing analysis and identification.The strain tq058 has higher flocculation rate(60.16%)than other strains,and it was identified as Lactococcus lactis.

关 键 词：绿豆酸浆 絮凝活力 乳酸菌筛选 微生物多样性 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学]