摘要
[目的]获得促进竹笋壳乳酸发酵的微生物。[方法]以竹笋壳自然发酵物为菌种来源,用MRS-S培养基,通过连续定向继代培养,筛选出pH下降迅速、乳酸含量高的菌种,并对复合菌株和4株单菌的部分发酵性能进行了研究。[结果]通过16S rDNA克隆文库分析获得了4个克隆,分别为植物乳杆菌亚种（Lactobacillus plantarum subsp）、植物乳杆菌（Lactobacillus plantarum）、乳酸杆菌（Lactobacillus sp.）、戊糖乳杆菌（Lactobacillus pentosus）。复合菌种培养24 h后,pH下降至3.16,乳酸含量达11.41 mg/m L。[结论]该复合菌株能在温度10~45℃和pH 3~9的环境中较好地生长,适于不同地区和环境的竹笋壳青贮时广泛应用。
[ Objective ] To obtain the community that could accelerate the fermentation of the bamboo shell. [ Method ] A lactic acid bacteria com- munity was constructed from the natural fermented products of the bamboo shell by continuous restricted subcuhivation in the MRS - S broth. The strains could lower the pH of the broth quickly, and produce high amount of lactic acid. Some of the fermentation characteristics of these four strains and the community were also studied. [ Result I The results of 16S rDNA sequencing showed that the closest species of four clones were Lac- tobacillus plantarum subsp, LactobaciU~ plantarum, Lactobacillus sp. , Lactobacillus pentosus. The pH value of the strains dropped to 3.16 and the amount of lactic acid reached 11.41 mg/mL after 24 h cultivation in the broth. [ Conclusion] The compound strain could grow well in 10 - 45 ~C and pH 3 -9 environment, it is suitable for the wide application of bamboo shell silage in different regions and environments.
出处
《安徽农业科学》
CAS
2016年第34期1-3,19,共4页
Journal of Anhui Agricultural Sciences
关键词
竹笋壳
乳酸菌
分离
鉴定
发酵性能
Bamboo shell
Lactic acid bacteria
Isolation
Identification
Fermentation performance
