期刊文献+

培养和非培养方法分析发酵白菜卤乳酸菌的多样性 被引量:14

Lactic acid bacteria diversity in fermented cabbage estimated by Culture-dependent and-independent methods
原文传递
导出
摘要 【目的】为了探明发酵白菜体系中乳酸菌的多样性和优势乳酸菌。【方法】采用培养和非培养的16SrRNA基因同源性分析发酵白菜卤中乳酸菌的多样性。【结果】从培养平板分离得到的90株乳酸菌鉴定为Lactobacillus属和Leuconostoc属。通过对115个16SrRNA基因序列对比发现非培养样品的乳酸菌为Lactobacillu属,Pediococcus属Leuconostoc属,Weissella属。【结论】非培养样品的乳酸菌多样性较培养方法丰富。两种方法分析的结果显示Lactobacillus plantarum为发酵白菜体系中优势乳酸菌之一。 [Objective] To study the diversity of lactic acid bacteria (LAB) and dominant LAB in fermented cabbage.[Methods] Culture-dependent and -independent (16S rRNA gene clone libraries were constructed) methods were used to determine the composition of LAB in fermented cabbage.[Results] Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc.[Conclusion] The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.
出处 《微生物学报》 CAS CSCD 北大核心 2009年第3期383-388,共6页 Acta Microbiologica Sinica
关键词 酸白菜 乳酸菌 多样性 培养 非培养 fermented cabbage lactic acid bacteria culture-dependence culture-independence
  • 相关文献

参考文献26

  • 1Oh Chang-kyung, Oh Myung-chul, Kim Soo-hyun, et al. The depletion of sodium nitrite by lactioc acid bacteria Isolated from Kimchi. Journal of Medicinal Food, 2004, 7 (1): 38-44.
  • 2Britta Viander, Maarit M? ki, Airi palva, et al. Impact of low salt concentration, salt quality on natural large-scale sauerkraut fermentation. Food Microbiology, 2003, 20 : 391 - 395.
  • 3陈仲翔,董英.泡菜工业化生产的研究进展[J].食品科技,2004,29(4):33-35. 被引量:66
  • 4Staley JT, Konopka A. Measurement of in situ activities of nonphotosynthetic microorganisma in aquatic and terrestrial habitats. Annual Reviews Microbiology, 1985, 39 : 321 - 346.
  • 5Lee JS, Chun CO, Kim, HJ, et al. Analysis of cellular fatty acid methyl esters FAMEs. For the identification of Leuconostoc strains isolated from kimchi. Journal of Microbiology, 1996b, 34 : 225 - 228.
  • 6Lee JS, Chun CO, Jung MC, et al. Classification of isolates originationg from kimchi using carbon-source utilization atterns. Journal of Microbiology and Biotechnology , 1997, 7 : 68 - 74.
  • 7Yamamoto H, Hiraishi A, Kato K, et al. Phylogenetic evidence for the existence of novel thermophilic bacteria in hot spring sulfur-turf microbial mats in Japan. Applied and Environmental Microbiology, 1998, 64 : 1680 - 1687.
  • 8Rheims HC, Spr? er F, Rainey A, et al. Molecular biological evidence for the occurrence of uncultured members of the actinomycete line of descent in different environments and geographical locations. Microbology, 1996, 142 : 2863 - 2870.
  • 9Borneman J, Skorch PW, O' Sullivan KM, et al. Molecular microbial diversity of an agricultural soil in Wisconsin. Applied and Environmental Microbiology, 1996, 62 : 1943 - 1953.
  • 10Busse HJ, Denner EM, Lubitz W, et al. Classification and identification of bacteria: current approaches to an old problem. Overview of methods used in bacteria systematics. Jounal of Biotechnology, 1996, 47:3 - 8.

二级参考文献10

共引文献65

同被引文献238

引证文献14

二级引证文献160

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部