福建省腌菜中乳酸菌的分离与鉴定
目的 对福建省不同地区的腌菜样品中的乳酸菌进行分离鉴定。方法 采集福建省部分地区农户自制的12种腌菜, 并分离出26株乳酸菌, 并通过乳酸菌的计数、分离纯化、革兰氏染色、过氧化氢酶实验、API 50CHL试剂鉴定、电镜检验和DNA测序方法记录乳酸菌的种类和多样性。结果 腌菜中分离、鉴定出3株乳杆菌种, 分别为FJAT-46739 Lactobacillus.brevis(短乳杆菌)、FJAT-46744 Lactobacillus.fermentum(发酵乳杆菌)、FJAT-7926 Lactobacillus.plantarum(植物乳杆菌)。结论 此研究结果与文献报道基本相符, 为研究福建省腌菜乳酸菌的机制与开发应用奠定基础。
Objective To isolate and identify the lactic acid bacteria from pickles samples in different regions of Fujian province. Methods Twelve kinds of pickles from peasant households in some parts of Fujian province were collected, and 26 strains of lactic acid bacteria were isolated. The varieties and diversity of lactic acid bacteria were recorded by counting, isolation and purification, Gram staining, hydrogen peroxidase experiment, API 50CHL reagent identification, electron microscopy and DNA sequencing. Results Three strains of Lactobacillus were isolated and identified in pickles, including FJAT-46739 Lactobacillus.brevis, FJAT-46744 Lactobacillus.fermentum and FJAT-7926 Lactobacillus.plantarum. Conclusion The results of this study are consistent with the literature report, which lays a foundation for the study of the mechanism and development of lactic acid bacteria in pickles in Fujian province.
标题：福建省腌菜中乳酸菌的分离与鉴定
英文标题：Isolation and identification of lactic acid bacteria from pickles in Fujian province
作者：
邓元源 福建省农业科学院农业生物资源研究所
刘芸 福建省农业科学院农业生物资源研究所
刘欣 福建省农业科学院农业生物资源研究所
曹宜 福建省农业科学院农业生物资源研究所
刘波 福建省农业科学院农业生物资源研究所
中文关键词:腌菜,乳酸菌,API 50CHL鉴定,PCR,DNA序列分析,
英文关键词:pickle,lactic acid bacteria,identification of API 50CHL,polymerase chain reaction,DNA sequence analysis,
发表日期：2017-12-05
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