摘要
从四川泡菜盐卤中分离获得54株中度嗜盐菌,所有分离菌株皆为革兰氏阳性菌,其中ZQ1和ZQ4最适NaCl生长质量浓度为7g/100mL,ZQ26最适NaCl生长质量浓度为12g/100mL。其余51株菌的NaCl生长质量浓度范围为0~20g/100mL,最适生长质量浓度6g/100mL,不产生吲哚,酪素水解、明胶液化、淀粉水解和马尿酸水解为阴性,过氧化氢酶和脂酶为阴性。16S rRNA序列分析表明:54株菌分别属于细菌域的Virgibacillus、Staphylococcus和Oceanobacillus属。菌株ZQ1、ZQ4与Virgibacillus halodenitrificans的16S rRNA基因序列相似性为99%;菌株ZQ26与Staphylococcus cohnii的相似性为99%,其余菌株与Oceanobacillus oncorhynchi在16S rRNA水平上相似性为98%~99%。作为优势菌的O.oncorhynchi在16S^23S rRNA ISR水平的分析进一步表明:51株O.oncorhynchi被分成5个亚类,这5个亚类的代表菌株ZQ30、ZQ35、ZQ36、ZQ42和ZQ52的全细胞脂肪酸的种类和含量皆存在差异。这一结果暗示盐卤中的O.oncorhynchi菌在种内水平上已经发生了分化。
A total of 54 moderately halophilic bacteria were isolated from the Sichuan pickle brine and were analyzed for phenotype, physiology, 16S rRNA sequence and 16S--23S ribosomal RNA intergenic spacer regions （ISR）. The results showed that all the isolates were gram positive strains. The optimum concentration of NaC1 for ZQ1 and ZQ4 of which 16S rRNA sequence shared 99% similarity to Virgibacillus halodenitrificans, was 7 g/100 mL while the concentration for ZQ26, sharing 99% similarity of 16S rRNA with Staphylococcus cohnii was 12 g/100 mL. The other strains grew well within an NaC1 concentration range of 0 to 20 g/100 mL and the optimum growth was observed at 6 g/100 mL. These strains were capable of hydrolyzing gelatin, casein and starch with the exception of benzoyl glycocoll. The 16S rRNA sequence analysis showed that the other 51 strains had 98% to 99% similarity with Oceanobacillus oncorhynchi. The 51 dominant strains of O. oncorhynch were further divided into 5 subclass ZQ30, ZQ35, ZQ36, ZQ42 and ZQ52 based on their 16S-23S rRNA ISR and cellular fatty acid composition. This study will provide a scientific basis for investigating the biological process of fermentation and the formation of unique flavor in Sichuan pickles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期264-268,共5页
Food Science
基金
成都市普通科技创新项目(11GGYB443NC-289)
成都市重点科技成果转化项目(11ZHZD037JH-253)
