泡菜中乳酸菌的分离及功能性菌株的筛选与鉴定

Screening and Identification of Functional Lactic Acid Bacteria Isolated from Pickles

泡菜是一种含有丰富乳酸菌资源的传统发酵食品。研究从16种泡菜中分离出41株乳酸菌,并通过过氧化氢酶接触试验、革兰氏染色后显微镜观察进行确定。对41株乳酸菌的耐酸性、胆盐水解酶活性、淀粉酶活性、羧甲基纤维素酶活性、蛋白酶活性以及产胞外多糖和γ-氨基丁酸的能力进行了测定,最终筛选出4株分别具有耐酸性、胆盐水解酶活性、产胞外多糖及产γ-氨基丁酸能力的优良菌株,并通过16S rDNA基因序列分析对菌株分类进行了鉴定,丰富了乳酸菌资源,同时为其在发酵食品中的应用及功能性物质的生产奠定了基础。

Pickle is a traditional fermented food with abundant lactic acid bacteria（LAB） resources. In this study, total 41 strains of LAB are isolated from 16 types of pickles, which are determined by catalase test and gram staining. The acid tolerance, bile salt hydrolase （BSH） activity, amylase activity, CMCase activity, protease activity, exopolysaccharide （EPS） and γ-aminobutyric acid （GABA） producin activity, EPS an g ability of 41 LAB strains are tested. Finally, 4 strains with acid tolerance, BSH d GABA producing ability are screened respectively, which are identified by 16S rDNA sequencing analysis. The strains screened in this study could enrich the LAB resources, and lay the foundation for their application in fermented food and functional materials＇ production.