酸菜乳酸菌分离鉴定及共轭亚油酸含量分析

Separation and Identification of Lactic Acid Bacteria from Fermented Vegetables and Analysis of its Conjugated Linoleic acid Content

围绕如何开发有保健功能的乳酸菌,以自然发酵的酸菜汁为试验原料,以传统分离细菌的方法,通过革兰氏染色初步鉴定后,通过PCR扩增16S rDNA片段并将之与T-载体连接转化后序列分析,确定菌种,结果表明,该菌种为棒状乳杆菌,通过紫外法分析可知其产生的共轭亚油酸的含量0.010 7 mg/mL,共轭亚油酸转化率为2.51%。该结果为乳酸菌株在食品、医药、工业上进一步应用提供参考。

The experiment studied on how to exploit a lactic acid bacteria with health care function from natural fermentation Chinese Sauerkraut Juice.The strain was isolated by traditional laboratory methods and was preliminarily identified by the Gram stain.Then the 16S rDNA domain sequence amplificated by PCR linked with T-vector for sequence analysis and strain species identification.The results showed that the strain was Lactobacillus coryniformis subsp.torquens strain 30,the production of conjugated linoleic acid was 0.0107 mg/mL with the UV method,and the conversion rate of conjugated linoleic acid was 2.51 %.The result provide a reference for further application of lactic acid bacteria in health food,medicine and industry.