传统馒头发酵酵子中一株优势乳酸菌CGMCC 10624的分离与鉴定

Isolation and identification of a dominant lactic acid bacteria strain CGMCC 10624 from a traditional steamed buns Jiaozi

中文关键词:  酵子  分离  鉴定  食窦魏斯氏菌

英文关键词:Jiaozi  isolation  identification  Weissella cibaria

中文摘要:

      目的 对分离自传统馒头发酵酵子中的一株优势乳酸菌CGMCC 10624进行多相分类学鉴定与分析。方法 从馒头发酵酵子中分离、纯化得到乳酸菌CGMCC 10624, 综合利用细菌形态学观察、基于细菌16S rRNA基因序列的系统发育学分析以及基于碳源代谢利用情况的生理生化特征鉴定方法, 对其分类地位进行研究。结果 乳酸菌菌株CGMCC 10624被鉴定为食窦魏斯氏菌(Weissella cibaria)。结论 本研究分离、鉴定得到传统馒头发酵酵子中的一株优势乳酸菌,为该菌的生物学功能研究及制作包含乳酸菌和酵母菌的复合发酵菌剂奠定了资源基础。

英文摘要:

      Objective To identify and analyze a dominant lactic acid bacteria strain CGMCC 10624 isolated from the traditional steamed buns Jiaozi by polyphasic taxonomy. Methods The lactic acid bacteria strain CGMCC 10624 was isolated and purified from the traditional steamed buns Jiaozi. Taxonomic status of the CGMCC 10624 was conducted by bacterial morphology observation, phylogenetic analysis based on the 16S rRNA gene sequence and physiological and biochemical characteristics identification method based on carbon source metabolic utilization. Results The lactic acid bacteria strain CGMCC 10624 was identified as Weissella cibaria. Conclusion A dominant lactic acid bacteria strain was isolated and purified from the traditional steamed buns Jiaozi in this study which would lay the foundation of resources for its study on the biologic function and production of composite microbial agent containing lactic acid bacteria and yeasts.