黑蒜生产过程中大蒜内生菌的分离鉴定

Separation and Identification of Endophytic Bacteria Strains of Garlic During the Production of Black Garlic

选取黑蒜生产过程中不同时期的蒜瓣作为样品,采用常规的分离培养方法,研究黑蒜整个加工过程中大蒜总菌和内生菌的数量变化规律。同时进行耐高温内生菌株的筛选,利用形态学鉴定、理化鉴定结合16S rDNA序列测定技术,确定菌株的生物学分类地位。结果表明,在整个加工过程中大蒜瓣中的总菌和内生菌活菌数量呈现先迅速升高,然后急剧下降,到96 h基本趋向于零的规律。对筛选到的3个典型菌株进行鉴定,其中2株为枯草芽孢杆菌亚种(Bacillus subtilis subsp.Subtilis),这2株菌都具有耐高温和产黑色素的特性,对促进生大蒜由白变黑有一定的贡献,为采用发酵菌剂技术优化黑蒜加工工艺奠定了基础。

Garlic cloves as sample by garlic fermentation in this paper. The dynamic changes of total bacteria and population of endophytic bacteria during the whole black garlic producing process by using the methods of conventional isolation and culture are studied. High temperature resistant bacteria strains are screened,and are identified by the techniques of morphological,physical and chemical and 16 S rDNA sequencing. Study shows living bacteria count of total bacteria and endophytic bacteria of garlic declined rapidly after the first increased sharply,basic tended to zero up to 96 h during the producing process. 3 typical strains are identified as both subspecies of Bacillus subtilis. They are characteristics of melanin and resistant to high temperatures, and can contribute to a certain extent of raw garlic into black garlic. This test laid the foundation that fermentation technology is used to optimize processing technology of black garlic.