摘要
利用10倍梯度稀释法涂布平板,从成熟的自然发酵甜面酱中分离、筛选出芽孢杆菌,共计得到13株菌株。通过对其进行菌落、显微形态观察、生理生化实验鉴定和16SrDNA片段扩增及序列分析技术分析,最终确定13株菌株中:菌株B2,B4,B5,B6,B7,B8,B11,B12为枯草芽孢杆菌,菌株B3,B10,B13为解淀粉芽孢杆菌,菌株B1为特基拉芽孢杆菌,菌株B9为短小芽孢杆菌,所得菌株为进一步探究其在甜面酱发酵过程中的作用机理奠定了基础。
Ten times gradient dilution plate method is used for the isolation and screening of Bacillus strain from natural fermented sweet bean sauce.Total 13 strains are screened from the sweet bean sauce.The microscopic,colony,identification test of physiology and biochemistry and 16 SrDNA fragment amplification and sequence analysis reveal that strains B2,B4,B5,B6,B7,B8,B11,B12 are identified as Bacillus subtilis;strains B3,B10,B13 are identified as Bacillus amyloliquefaciens,while strain B1 is Bacillus tequilensis and strain B9 is Bacillus pumilus.All the strains can lay a foundation for the further exploration of their action mechanism in the fermentation process of sweet bean sauce.
作者
刘达玉
刘阳
邓静
杨进军
姜元华
LIU Da-yu;LIU Yang;DENG Jing;YANG Jin-jun;JIANG Yuan-hua(College of Biological Engineering,Chengdu University,Chengdu 610106,China;Siehuan Tourism University,Chengdu 610100,China)
出处
《中国调味品》
CAS
北大核心
2018年第10期5-10,共6页
China Condiment
基金
四川省重点研发计划重点项目(2018GZ0022)
肉类加工四川省重点实验室开放基金项目(18-R-16)
关键词
甜面酱
芽孢杆菌
分离
鉴定
sweet bean sauce
Bacillus
isolation
identification
