摘要
从新疆传统发酵骆驼奶、马奶子和辣椒酱中分离筛选得到13株乳酸菌,通过16S rRNA基因序列和phe S基因序列系统发育学分析,结合表型特征确定乳酸菌的分类学地位。通过测定耐酸耐盐特性、产酸特性、降解亚硝酸盐能力、氨基酸脱羧酶活力及抑菌能力,筛选获得了3株具有潜在生产应用价值的乳酸菌,即Lactobacillus pentosus CPC1(CICC 6283)、Lactobacillus pentosus CPC2(CICC 6294)和Lactobacillus kefiranofaciens CC3(CICC 6287),为乳酸菌在果蔬发酵中的应用奠定了菌种基础。
Thirteen strains of lactic acid bacteria were isolated from traditionally fermented foods including camel milk, mare milk and chilli sauce in Xinjiang. These lactic acid bacteria were identified by phylogenetic analyses of 16S rRNA gene and pheS gene, combined with phenotypic characteristics. Based on the abilities of acid- and salt-resistance, acid production, nitrite degradation, activity of amino acids decarboxylase and antimicrobial properties, the lactic acid bacteria with potential for application were chosen. As a result, three lactic acid bacteria designated as Lactobacillus pentosus CPC1 （CICC 6283 ）, Lactobacillus pentosus CPC2 （CICC 6294） and Lactobacillus kefiranofaciens CC3 （CICC 6287） were obtained and laid a foundation for vegetable fermentation application.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第3期123-129,共7页
Food and Fermentation Industries
基金
国家微生物资源平台专项(No.NIMR2016-4)
自治区科技支疆项目(2016E02021)
中国食品发酵工业研究院科技发展基金(博士基金)项目(No.2015KJFZ-BS-04)
关键词
新疆传统发酵食品
乳酸菌
分离鉴定
生长代谢特性
naturally fermented food in Xinjiang
lactic acid bacteria （LAB）
isolation and identification
growth metabolism
