鄂尔多斯地区自然发酵苦菜中优良特性乳酸菌的筛选

Screening of lactic acid bacteria with good characteristics in natural fermented sowthistle from Ordos

【背景】鄂尔多斯地区传统自然发酵苦菜风味和作用独特,但目前尚无关于发酵苦菜中乳酸菌种类及其生物学特性研究的报道。【目的】获得适用于工业化生产特性优良的乳酸菌。【方法】通过测定总酸度筛选高产酸菌株,并进行形态学鉴定、生理生化特性研究,以及16S rRNA基因片段分析。【结果】经鉴定5株高产酸的菌株均为植物乳杆菌,生长温度范围宽,并且具有耐酸、耐碱、耐盐、耐热的特性。【结论】试验菌株具有优良的生理特性和潜在的益生特性,可用于食品工业的生产。

[Background] The flavor and effect of traditional natural fermented sowthistle in Ordos are unique,but little is known about the species and biological study on lactic acid bacteria in fermented sowthistle.[Objective] In order to obtain lactic acid bacteria used in industrial production.[Methods] Through the determination of the total acidity,the high-yield acid strains were screened.The morphology,physiological and biochemical characteristics,and 16S rRNA genes were studied.[Results] All of these five strains are Lactobacillus plantarum,and the temperature range of growth is wide,and they had the characteristics of acid resistance,alkali resistance,salt tolerance and heat resistance.[Conclusion] The experimental strains have good physiological characteristics to be used in the food industry.