科尔沁地区传统发酵奶豆腐中乳酸菌的鉴定

Identification of lactic acid bacteria isolated from fermented dairy Tofu of Horqin Region

从科尔沁地区采集到5份传统发酵制作的奶豆腐样中分离出12株供试菌株,将分离的菌株的16S rDNA进行PCR扩增、序列分析并构建系统发育树。结果表明,12株菌株都属于乳酸菌(Lactic Acid Bacteria),其中6株乳杆菌(Lactobacillus),分别是植物乳杆菌(Lactobacillus plantarum)4株、干酪乳杆菌(Lactobacillus casei)1株、戊糖乳杆菌(Lactobacillus pentosus)1株;6株乳球菌(Lactococcus)分别是乳糖片球菌(Pediococcus acidilactici)5株和戊糖片球菌(Pediococcus pentosaceus)1株。鉴定结果与生理生化实验结果一致,且以乳酸片球菌和植物乳杆菌为优势菌群。

Twelve strains were isolated from 5 samples of traditional fermented dairy tofu in Horqin Region.Sequence analysis of 16S rDNA after PCR amplification and construct a phylogeny tree was used for the identification of 12 strains.The results demonstrated that the 12 strains were all the Lactic acid bacteria strains, including 6 Lactobacillus strains and 6 Lactococcus strains were respectively： Lactobacillus plantarum （4 strains ）, Lactobacillus casei（ ] strain ）, Lactobacillus pentosus（ 1 strain ）, Pediococcus acidilactici（ 5 strains ）, Pediococcus pentosaceus（lstrain）.The results of sequence analysis of t6S rDNA were in accordance with that of physiological -biochemical tests, Pediococcus acidilactici and Lactobacillus plantarum were dominant microfloras.