小米发酵液中高发酵性能乳酸菌的分离筛选与鉴定

Isolation and Identification of High Fermentation Performance Lactic Acid Bacteria in Fermentation Broth of Millet

从小米自然发酵液中分离出乳酸菌疑似菌落40株,通过革兰氏染色、过氧化氢和产酸实验,初筛得到28株,通过产酸能力筛选得到8株。通过生长曲线筛选,最终筛选出发酵性能最好的疑似乳酸菌2株,对其进行菌种鉴定。通过16S rRNA扩增比对鉴定筛选的菌种,进而通过MEGA 4.0构建系统进化树分析,编号为RUSUANJUN 6的菌种为食窦魏斯氏菌,编号为RUSUANJUN 25的菌种为大米魏斯氏菌。经四代培养后,2株菌种的传代稳定性较好。

40 suspected lactic acid bacteria were isolated from fermentation broth of millet.The strains were primarily subjected by gram stain,perhydroland acid production experiment.Then,28 remained isolates were treated with determination of pH.Finally,8 remained isolates were subjected by growth curve,and 2 isolates were selected.Besides,16S rRNA of the isolated lactic acid bacteria were amplified and aligned for identification,while the phylogenetic tree of the isolates were constructed using MEGA 4.0 for analysis.RUSUANJUN 6 was proved to be Weissella cibaria strain,and RUSUANJUN 25 was proved to be Weissella oryzae strain.After four generations of culture,the stability of the two strains was well.