自然发酵东北酸菜中乳杆菌的分离与鉴定

Isolation and indentification of Lactobacilli from natural fermented suancai

文章从15份自然发酵的东北酸菜样品中分离乳杆菌,并对其种属进行鉴定。通过形态学观察及H2O2酶、糖发酵等生理生化试验对所分离菌株进行初步鉴定,再利用16S rDNA序列同源性分析的方法对所分离菌株进行16S rDNA基因扩增与测序,并将测序结果与GenBank中该属内菌株的16S rDNA基因序列进行同源性比较分析。结果表明,从15份自然发酵的东北酸菜中分离获得21株菌,其中6株为植物乳杆菌,8株为短乳杆菌,6株为罗伊氏乳杆菌,1株为米酒乳杆菌。本研究为从多角度开发利用东北酸菜中的微生物资源提供依据。

The main purpose of this study were isolated Lactobacilli strains from 15 samples of suancai obtained through natural fermentation and identified on the level of genus and species.These strains were identified by the phenotypic tests,sugar fermentation and catalase tests.Then,the method of 16S rDNA sequence homology analysis was used,the genes of 16S rDNA of these strains were amplified and sequenced.Finally,the sequence results about these strains were compared with other 16S rDNA sequences of Lactobacilli published in GenBank,thus these strains could be differentiated exactly.After appraisal,6 strains were Lactobacillus plantarum,8 strains were Lactobacillus brevis,6 strains were Lactobacillus reuter,1 strain was Lactobacillus sakei.This study have laid the foundation for development and utilization of microbial resources in multiple perspectives.