摘要
对四川泡菜可培养微生物进行分离鉴定,并做系统发育及菌群多样性分析。细菌共分离207株,采用16SrRNA序列分析进行鉴定,大部分可鉴定到种的水平,优势菌为乳杆菌属,包括植物乳杆菌(Lactobacillus plantarum)、干酪乳杆菌(Lactobacillus casei)、短小乳杆菌(Lactobacillus brevis)、棒状乳杆菌(Lactobacillus coryniformis)等共计11个种;还分离到片球菌属(Pediococcus sp.)、葡萄球菌属(Staphylococcus sp.)、链球菌属(Streptococcus sp.)、明串珠菌属(Leuconostoc sp.)、肠球菌属(Enterococcus sp.)。酵母共分离91株,采用26SrRNA D1/D2序列分析进行鉴定,均鉴定到种的水平,包括汉逊德巴利酵母(Debaryomyces hansenii)、异常毕赤酵母(Pichia anomala)、膜璞毕赤酵母(Pichia membranifaciens)、盔状毕赤酵母(Pichia galeiformis)、Saccharomyces bulderi、Saccharomyces servazzii。
207 bacteria are isolated from Sichuan pickles through traditional microbial isolation method.Being Identified by 16S rRNA sequence analysis,most of them can be identified to the species level, the dominant strains are Lactobacillus sp., including Lactobacillus plantarum , Lactobacillus casei ,Lactobacillus brevis ,Lactobacillus coryniformis and so on.Pediococcus sp., Staphylococcus sp.,Streptococcus sp.,Leuconostoc sp.,Enterococcus sp.are also isolataed.91 strains of yeast are isolated,they were identified to species level by 26S rRNA D1/D2 sequence analysis, including Debaryomyces hansenii ,Pichia anomala , Pichia membranifaciens , Pichia galeiformis ,Saccharomyces bulderi ,Saccharomyces servazzii .
出处
《中国调味品》
CAS
北大核心
2015年第12期64-68,共5页
China Condiment
基金
四川省教育厅项目(14ZB0328)
