| 鄂尔多斯地区自然发酵苦菜中优良特性乳酸菌的筛选 |
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| 引用本文： | 任沛东,李少英,王宝丽,李甜甜.鄂尔多斯地区自然发酵苦菜中优良特性乳酸菌的筛选[J].微生物学通报,2018,45(12):2722-2730. |
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| 作者姓名： | 任沛东 李少英 王宝丽 李甜甜 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院 内蒙古 呼和浩特 010018,内蒙古农业大学食品科学与工程学院 内蒙古 呼和浩特 010018,内蒙古农业大学食品科学与工程学院 内蒙古 呼和浩特 010018,内蒙古农业大学食品科学与工程学院 内蒙古 呼和浩特 010018 |
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| 摘 要： | 【背景】鄂尔多斯地区传统自然发酵苦菜风味和作用独特,但目前尚无关于发酵苦菜中乳酸菌种类及其生物学特性研究的报道。【目的】获得适用于工业化生产特性优良的乳酸菌。【方法】通过测定总酸度筛选高产酸菌株,并进行形态学鉴定、生理生化特性研究,以及16S rRNA基因片段分析。【结果】经鉴定5株高产酸的菌株均为植物乳杆菌,生长温度范围宽,并且具有耐酸、耐碱、耐盐、耐热的特性。【结论】试验菌株具有优良的生理特性和潜在的益生特性,可用于食品工业的生产。
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| 关 键 词： | 发酵苦菜，乳酸菌，高产酸，鉴定，生理生化特性 |
Screening of lactic acid bacteria with good characteristics in natural fermented sowthistle from Ordos |
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| REN Pei-Dong,LI Shao-Ying,WANG Bao-Li and LI Tian-Tian.Screening of lactic acid bacteria with good characteristics in natural fermented sowthistle from Ordos[J].Microbiology,2018,45(12):2722-2730. |
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| Authors: | REN Pei-Dong LI Shao-Ying WANG Bao-Li and LI Tian-Tian |
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| Institution: | College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China,College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China,College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China and College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China |
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| Abstract: | Background] The flavor and effect of traditional natural fermented sowthistle in Ordos are unique, but little is known about the species and biological study on lactic acid bacteria in fermented sowthistle. Objective] In order to obtain lactic acid bacteria used in industrial production. Methods] Through the determination of the total acidity, the high-yield acid strains were screened. The morphology, physiological and biochemical characteristics, and 16S rRNA genes were studied. Results] All of these five strains are Lactobacillus plantarum, and the temperature range of growth is wide, and they had the characteristics of acid resistance, alkali resistance, salt tolerance and heat resistance. Conclusion] The experimental strains have good physiological characteristics to be used in the food industry. |
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| Keywords: | Fermented sowthistle Lactic acid bacteria High-yield acid Identification Physiological and biochemical characteristics |
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