中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 自然发酵豆酱中明串珠菌的分离鉴定 食品科学 2018 (22) 110-115
Position: Home > Articles > Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste FOOD SCIENCE 2018 (22) 110-115

自然发酵豆酱中明串珠菌的分离鉴定

作  者：
张平;张鹏飞;刘斯琪;岳媛媛;乌日娜
单  位：
沈阳农业大学食品学院
关键词：
豆酱;16S rRNA基因;明串珠菌;益生性
摘  要：
分离筛选传统发酵豆酱中的明串珠菌,研究其益生特性。以采集自东北6个地区的56份自然发酵豆酱为研究对象,用稀释涂布平板方法对明串珠菌进行分离筛选,然后对疑似菌株进行形态学特征、生理生化特征和16S rRNA基因序列进行分析,确定菌株种属序列,然后对鉴定得到的明串菌株进行耐酸耐胆盐性能比较。结果表明:从56份豆酱样品中共分离到118株疑似乳酸菌,从中得到6株明串珠菌,鉴定3株为乳酸明串珠菌,3株为肠膜明串珠菌肠膜亚种。综合比较6株明串珠菌耐酸耐胆盐性,发现菌株FX6益生性最好,在pH 3.0环境培养3 h后存活率可达85.16%,在含0.3 g/100 mL胆盐环境培养6 h后存活率高达96.07%。因此,菌株FX6可用于进一步科研以及工业应用,其在豆酱发酵过程的作用机理仍需深入研究。
译  名：
Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste
作  者：
ZHANG Ping;ZHANG Pengfei;LIU Siqi;YUE Yuanyuan;WU Rina;College of Food Science, Shenyang Agricultural University;
关键词：
soybean paste;;16S rRNA gene;;Leuconostoc;;probiotics
摘  要：
The objective of this study was to separate Leuconostoc from traditional fermented soybean paste and to analyze their prebiotic properties. A total of 56 samples of naturally fermented soybean paste were collected from six regions in northeast China. We separated the suspected strains from these samples using the spread plate method, identified their morphological characteristics, physiological and biochemical characteristics, and analyzed their 16 S rRNA gene sequences. The acid and bile salt tolerance of Leuconostoc strains were compared. As a result, we obtained 118 strains of lactic acid bacteria suspected of being Leuconostoc. Six of these were confirmed as Leuconostoc, three of which were identified as Leuconostoc lactis while the remaining three were identified as Leuconostoc mesenteroides subsp. mesenteroides. Among these Leuconostoc strains, strain FX6 had the best prebiotic potential and its survival rate was 85.16% after 3 h incubation at pH 3.0 and was up to 96.07% after 6 h incubation with 0.3 g/100 mL bile salt. Therefore, strain FX6 can be used for further research and industrial applications. The mechanism of action of FX6 in the soybean paste fermentation process still needs to be elucidated further.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46