摘要
利用高通量测序技术和传统的分离纯化相结合的方法,以及API 50CHL乳杆菌鉴定试剂盒对酸浆水中的微生物群落组成进行分析,结果表明:酸浆水中的优势菌群为乳酸杆菌;从酸浆水中分离出66株乳酸菌,其中好氧菌36株,厌氧或兼性厌氧菌30株;经试剂盒生化鉴定,得到3种乳酸杆菌L1、L2、L3,其中L1为乳明串珠菌(Leuconostoc lactis),有27株;L2为德氏乳杆菌(Lactobacillus delbrueckii subsp.lactis),有13株;L3为植物乳杆菌(Lactobacillus plantarum),有26株。
The combination of high-throughput sequencing technology and traditional separation and purification method,as well as API 50CHL Lactobacillus identification kit,are used to analyze the microbial community composition in sour slurry.The results show that Lactobacillus is the dominant bacterial community in sour slurry.66 strains of lactic acid bacteria are isolated from sour slurry,including 36 aerobic bacteria and 30 anaerobic or facultative anaerobic bacteria.Three kinds of Lactobacillus L1,L2 and L3 are identified by kit biochemical identification.Among them,L1 is Leuconostoc lactis,there are 27 strains;L2 is Lactobacillus delbrueckii subsp.lactis,there are 13 strains and L3 is Lactobacillus plantarum,there are 26 strains.
作者
张斌
王晓闻
ZHANG Bin;WANG Xiao-wen(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)
出处
《中国调味品》
CAS
北大核心
2020年第4期77-80,共4页
China Condiment
基金
山西省重点研发计划重点项目(201703D211001-06)。
关键词
酸浆水
高通量测序
乳酸菌
分离纯化
鉴定
sour slurry
high-throughput sequencing
lactic acid bacteria
separation and purification
identification
