福建省腌菜中乳酸菌的分离与鉴定

Isolation and identification of lactic acid bacteria from pickles in Fujian province

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

中文摘要:

      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。

英文摘要:

      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.