青稞酒曲微生物多样性分析及低温耐盐乳酸菌的分离鉴定

Analysis of Microbial Diversity and Isolation of Low Temperature and Salt Tolerant Lactic Acid Bacteria from Highland Barley Koji

从不同地区采集6种青稞酒曲,通过高通量测序技术对青稞酒曲中微生物群落结构进行了分析,确定了其中含有的细菌及真菌的丰度及多样性.对酒曲中的乳酸菌进行分离纯化,结合16S rDNA测序分析技术,鉴定出的16株乳酸菌中,有7株为肠膜明串珠菌,6株为戊糖乳杆菌,3株为植物乳杆菌.通过限制性的培养方式对这16株乳酸菌的耐盐性和耐低温性进行了测定,结果表明,XZ14、LZ-GB3-2、XZ23、SN-ND8-4、LZ-BY2-2和RKZ-RB2-1这6株乳酸菌具有较好的耐盐性,在具有较好的耐盐性的菌株中,RKZ-RB2-1和LZ-BY2-2菌株在22~30℃间生长情况较好,这2种菌在低温发酵食品中具有较好的应用前景.

Six kinds of highland barley koji were collected from different regions in Tibet.The microbial community structure in highland barley koji was analyzed by high-throughput sequencing technology,and the abundance and diversity of bacteria and fungi were determined.The lactic acid bacteria(LAB)in highland barley koji were isolated and purified,and the 16S rDNA sequencing analysis technology was used to identify 16 LAB strains,including 7 of Leuconostoc intestinalis,6 of Lactobacillus pentosus and 3 of Lactobacillus plantarum.The low temperature tolerance and salt tolerance of these 16 strains were tested by a restrictive culture method.The results show that the six LAB strains XZ14、LZ-GB3-2、XZ23、SN-ND8-4、LZ-BY2-2 and RKZ-RB2-1 have good salt tolerance,and the 6 strains have good salt tolerance.Among the strains,the strains RKZ-RB2-1 and LZ-BY2-2 grow better at 22~30℃.These two strains have good application prospects in low temperature food fermentation.