复合酸菜发酵剂乳酸菌的优选及鉴定

Isolation and identification of the preferably selected lactic acid bacteria from marketed pickled cabbage

从7种市售优质酸菜中分离出18株乳酸菌,从中优选出产酸量高,风味纯正的菌株,对这些乳酸菌利用生理生化实验和16SrDNA序列分析法进行鉴定。结果显示筛选出的18株均为革兰氏阳性菌株。以产酸量为指标对分离出的菌株进行优选得到L1、L5、L7、L12、和L16共5个菌株,再通过品尝和气味评价发现L1、L5、L12酸味柔和、有香气、味道纯正。因此,确定乳酸菌优选结果为L1、L5、L12共3个菌株。生理生化鉴定结果与发酵的酸菜通过16SrDNA序列进行系统发育分析的结果相一致。鉴定L1为副干酪乳杆菌(Lactobacillus paracasei),L5和L12为布氏乳杆菌(Lactobacillus buchneri)。该研究为后期复合蔬菜发酵剂的制备及条件优化提供了试验依据。

Eighteen bacteriums were separated from seven kinds of first-class Chinese pickled cabbage, of which the strains with high sour-producing and well-tasting features were selected. Lactic acid bacteria strains were identified through physiological, biochemical characterization and 16S rDNA sequence analysis. Results indicated that all the eighteen strains were gram positive. Strains L1, L5, L7, L12 and L16 were selected preferably using acid-producing yields as indicator. The pickled cabbage fermented by L1, L5, and L12 were further selected through tasting and flavor evaluation. Physiological and biochemical characteristics of strains were also supported by 16S rDNA sequence analysis. L1 was Lactobacillus paracasei, both L5 and L12 were Lactobacillus buchneri. The results provide the basis for later studying on compound vegetable fermentation agent.