青海腌菜源产酸乳酸菌筛选鉴定及耐酸性研究  

Screening and Identification of Acid-Producing Lactic Acid Bacteria from Qinghai Pickled Vegetables and Acid Resistance Study

作　　者：刘钰 周连玉 马慧慧 蒋欣豪 马学兰 LIU Yu;ZHOU Lianyu;MA Huihui;JIANG Xinhao;MA Xuelan(School of Life Sciences,Qinghai Normal University,Xining 810016,China;Key Laboratory of Medicinal Plant and Animal Resources of the Qinghai-Tibetan Plateau in Qinghai Province,Academy of Plateau Science and Sustainability,Xining 810016,China)

机构地区：[1]青海师范大学生命科学学院,青海西宁810016 [2]高原科学与可持续发展研究院,青海省青藏高原药用动植物资源重点实验室,青海西宁810016

出　　处：《食品科技》2025年第1期9-17,共9页Food Science and Technology

基　　金：国家自然科学基金项目(32260345);青海省科技计划项目(2022-ZJ-740);青海师范大学大学生创新创业训练项目(qhnucxcy2024055)。

摘　　要：为探究高原地区腌菜中的乳酸菌资源,采用MRS和MC培养基从青海西宁腌菜中分离乳酸菌,测定形态特征、生理生化性质以及产酸特性,挑选性质不同的菌株进行16S rRNA测序分析。结果显示,分离获得多株革兰氏阳性、过氧化氢酶阴性的菌株,均具有产酸和凝乳的性能,经分子生物学鉴定出7株菌株与Levilactobacillus brevis的16S rDNA基因序列相似性为98%~99%。其中,菌株XNRS13产酸后溶钙圈直径最大、凝乳性能较强;通过生长曲线试验发现XNRS13菌株在MRS液体培养基中可持续产酸20 h,pH1.0的磷酸盐缓冲溶液中可以存活90min,在p H2.0的MRS液体培养基中生长时间超过12 h;且在p H2.5、p H3.0的人工胃液中培养3 h时菌体的存活率变化趋势与无菌水组一致,在人工肠液(pH7.4)中各时间段存活率与无菌水组没有显著差异(P>0.05)。菌株XNRS13在产酸的同时亦能耐受pH1.0的酸性环境,可作为耐酸型菌株为高原地区储存蔬菜行业提供资源。In order to explore the lactic acid bacteria(LAB)in pickles in the plateau area,MRS and MC medium were used to isolate LAB from pickles in Xining,Qinghai Province.The morphological characteristics,physiological and biochemical properties,and acid-producing characteristics were determined.Subsequently,16S rRNA gene sequencing was used to identify the strains with different properties.The results revealed several gram-positive and catalase-negative strains were isolated,all of which had the properties of acid production and coagulation.Seven different strains were identified by 16S rRNA gene sequencing,reflecting from 98%to 99%similarity with Levilactobacillus brevis.Among them,the strain XNRS13 had the largest diameter of the calcium dissolving ring and strong coagulation performance after acid production.Through the growth curve test,it was found that XNRS13 could continuously produce acid for 20 h in MRS liquid medium,survive for 90 min in phosphate buffer saline with pH 1.0,and grow for more than 12 h in MRS liquid medium with pH2.0.The survival rate of the strains cultured in artificial gastric juice with pH2.5 and pH3.0 for 3 h was consistent with that of the sterile water group.There was no significant difference in the survival rate between the artificial intestinal juice(pH7.4)and the sterile water group(P>0.05).The acid-producing strain XNRS13 can also tolerate an acidic environment with pH1.0,which can be used as an acid-resistant strain to provide resources for the storage vegetable industry in the plateau area.

关 键 词：乳酸菌 分离鉴定 产酸性能 16S rDNA序列分析 耐酸性 

分 类 号：TS201.3[轻工技术与工程—食品科学]