宜宾芽菜产酸细菌分离鉴定

Isolation and Identification of Acid-producing Bacteria from Yibin Sprouts

宜宾芽菜是一种传统的腌渍蔬菜产品,采用高比例食盐腌渍而成,风味独特。为了解宜宾芽菜的腌渍微生态,从腌渍产品中分离得30株产酸细菌,通过16SrDNA序列同源分析表明,26株菌属于芽孢杆菌属(Bacillus),4株菌属于葡萄球菌属(Staphylococcus)。生理生化特性研究表明,25株菌能降解淀粉,27株菌能够降解蛋白质,为宜宾芽菜微生态研究提供了重要的微生物资源。

Yibin sprout is a kind of traditional pickled vegetables it is, pickled with high-content salt and has unique flavor. In order to understand the microbiology of Yibin sprouts, 30 acid-producing bacteria are isolated and identified by comparing with 16S rDNA sequence, 26 strains belong to bacillus, and 4 strains belong to staphylococcus. With the study of physiological and biochemical characteristics, 25 strains could decompose starch, 27 strains could decompose protein. Those bacteria are important microbial resources for the study of Yibin sprouts.