山西高平市农家酸菜汁中乳酸菌的分离及鉴定

对山西高平市农家酸菜汁中乳酸菌含量和菌种进行分析研究,经分离筛选得到3株产酸能力较强的菌株,对其进行鉴定并对其生理特性进行研究。通过对其形态特征、菌落特征及生化特征进行分析可知,其中2株为植物乳杆菌(Lactobacillus plantarum),1株为短乳杆菌(Lactobacillus breris)。对筛选到的乳酸菌进行酸菜发酵性能研究发现,其中菌株L2在发酵24 h后,发酵液pH值达到3.47、酸度达到1.67 g乳酸/100 mL、菌落数达到1.37×107cfu/mL的高密度富集状态,且发酵无异味,口味自然,效果较好。     

酸菜中高产γ-氨基丁酸乳酸菌的筛选和鉴定

从酸菜中分离筛选出产γ-氨基丁酸(GABA)乳酸菌18株,采用改良纸层析结合高效液相色谱法测定,获得1株高产乳酸菌菌株Lb-2,该Lb-2菌株在含10g/L谷氨酸钠的TYG培养基中静置培养48h,发酵液中GABA含量可达13.4g/L。根据乳酸菌的形态特征、生理生化特征和16S rDNA基因序列分析鉴定Lb-2菌株为乳杆菌属(Lactobacillus)的短乳杆菌(Lactobacillus brevis)。     

Viili乳制品中干酪乳杆菌的分离鉴定

从引进Viili乳制品中筛选、鉴定出3种优良乳酸菌。采用平板分离法从Viili乳制品中分离3株乳酸菌,通过表型1、6S rRNA的PCR扩增、克隆、测序鉴定。3株乳酸菌的表型鉴定结果符合伯杰细菌鉴定手册中乳杆菌属的干酪乳杆菌,16S rRNA序列同源性分析结果表明3株分离菌与干酪乳杆菌的同源性分别为99.93%、100.00%9、9.78%,从Viili乳制品分离到3株干酪乳杆菌。     

云南泡梨中乳酸菌的分离鉴定及其应用

【背景】泡梨是云南省常见的一种腌渍水果,在云南加工食用已经有一百多年的历史,因其味道酸甜可口、风味独特而深受人们喜爱,而目前对泡梨中微生物种群的系统分析和发酵原理的研究尚未见报道。【目的】研究乳酸菌在云南泡梨中的分布及应用,阐明乳酸菌种类对泡梨发酵中风味物质的影响。【方法】从云南省4个不同地区采集12份泡梨样品,经菌落菌体形态、生理生化特性和16SrRNA基因序列分析进行菌种分离与鉴定。利用分离的乳酸菌为菌种进行泡梨的制备,采用GC-MS技术对人工接种的复合乳酸菌发酵与自然发酵泡梨进行风味物质的分析与感官评价。【结果】分离鉴定出79株植物乳杆菌(Lactobacillus plantarum)、 3株类植物乳杆菌(Lactobacillus paraplantarum)、1株戊糖乳杆菌(Lactobacillus pentosus)、1株干酪乳杆菌(Lactobacillus casei)、2株副干酪乳杆菌(Lactobacillus paracasei)和1株短乳杆菌(Lactobacillus brevis),植物乳杆菌为泡梨发酵中的优势菌。将分离所得乳酸菌用于泡梨制备的结果表明,...     

新疆发酵乳品中乳酸菌的分离鉴定及其耐药性

目的对新疆传统发酵乳品中乳酸菌进行分离鉴定并检测其耐药性。方法利用传统形态学鉴定法和生化鉴定等方法对新疆发酵乳中乳酸菌进行鉴定,采用纸片扩散法对分离鉴定的菌进行耐药性分析。结果从新疆发酵乳品中共分离出8株乳酸菌,经鉴定分别为瑞士乳杆菌(Lactobacillus helveticus)、植物乳杆菌(Lactobacillus plantarum)、马乳酒样乳杆菌(Lactobacillus kefianofaciens)、乳酸乳球菌(Lactococcus lactis)、副干酪乳杆菌(Lactobacillus paracasei)、副干酪乳杆菌类坚韧亚种(Lactobacillus paracasei subsp.tolerans)、哈尔滨乳杆菌(Lactobacillus harbinensis)、希氏乳杆菌(Lactobacillus hilgardii),并且发现8株乳酸菌对万古霉素、庆大霉素、阿莫西林、多西环素、环丙沙星、阿奇霉素、头孢他啶、头孢孟多具有一定敏感性。结论新疆发酵乳品中以乳杆菌居多,对常见抗生素具有一定的敏感性。     

不同地区浆水菜中可培养乳酸菌的组成分析

从陕西、河南地区采集浆水菜样品,经分离培养从中分离纯化出62株乳酸菌,经菌落形态观测、革兰氏染色、生化特性分析以及16S rRNA基因序列同源性分析和系统发育树构建等方法,对其种属进行鉴定。结果表明:分离纯化的62株乳酸菌的16S rRNA基因序列分别能以较高的相似性(99%),比对乳酸杆菌属的3个已知菌种:植物乳杆菌、短乳杆菌和类布氏乳杆菌。经比较分析,不同地区浆水样品中可培养乳酸菌的种类近似,但在比例和数量上稍有不同。本研究揭示了不同地区浆水中可培养乳酸菌的组成,为其中微生物资源的发掘及工业生产提供了研究依据。     

饲料乳酸菌的分离鉴定及优良菌株筛选

对从饲料玉米、高粱、麦秆及棉花中筛选出的乳酸菌进行分类鉴定和综合性分析。用MRS+CaCO3固体培养基从棉花中分离出乳酸菌18株、高粱中30株、饲料玉米中18株、麦秆中18株。经形态学、生理生化试验进行初步鉴定并按产酸试验,耐盐及耐酸试验挑选出32株产酸率强的乳酸菌对其进行16S rDNA分子鉴定。结果显示,32株菌都具有良好的耐盐、耐酸能力;经生理生化和16S rDNA基因序列鉴定可知32株乳酸菌分属于两个属,即乳杆菌属、肠球菌属,4个种,即干酪乳杆菌(Lactobacilluscasei)、肠道球菌(Entercoccus faecium)、植物乳杆菌(Lactobacillus plantarum)、海氏肠球菌(Entercoccus hirae)。4种饲料原料中肠道球菌普遍存在。除了这种乳酸菌以外,棉花有干酪乳杆菌、植物乳杆菌、海氏肠球菌,玉米和麦秆内有植物乳杆菌。从饲料中筛选出4株具有较强产酸能力的乳酸菌,可进一步研发成青贮饲料添加剂。     

笼养成年蛋鸡空肠中乳酸菌的分离与鉴定

目的 从笼养蛋鸡空肠内容物中分离乳酸菌.方法 采用MRS平板分离乳酸菌,经过革兰染色,菌落形态观察,糖发酵生化管鉴定乳酸菌种属.结果 分离出革兰阳性的菌株24株,经发酵生化鉴定为7个乳酸菌属,分别为瑞士乳杆菌、分支乳杆菌、植物乳杆菌、食淀粉乳杆菌、弯曲乳杆菌、微小乳杆菌和假肠膜明串珠菌.结论 本研究为微生态制剂菌的筛选提供来源.     

甘草内生细菌的分离及拮抗菌株鉴定

从乌拉尔甘草健康植株的根茎叶中共分离到内生细菌98株,经初步鉴定芽孢杆菌属(Bacillus sp.)为优势种群,约占30%;从不同生长年份甘草的根、茎、叶组织中分离内生细菌种群密度从5.0×104cfu/g~2.9×107cfu/g鲜重不等。采用平板对峙方法筛选出6株对植物病原菌有明显体外拮抗活性的菌株,通过菌落、菌体形态观察、生理生化反应及16S rDNA序列分析,同时结合Biolog细菌自动鉴定系统验证,鉴定这6株拮抗菌分属萎缩芽孢杆菌(Bacillus atrophaeus)、多粘类芽孢杆菌(Paenibacillus polymyxa)、枯草芽孢杆菌(Bacillus subtilis)、Paenibacillus ehimensis。     

市售酸奶中乳酸菌的鉴定与耐药性

[目的]检测市售酸奶中乳酸菌的种类及其耐药情况.[方法]收集10种来自5个不同厂家的酸奶,通过细菌基因组重复基因外回文序列-PCR (repetitive extragenic palindromic-PCR,rep-PCR)结合16S rRNA同源性分析的方法对分离的乳酸菌进行基因分型和菌种鉴定.利用药敏纸片扩散法(K-B法)对分离的乳酸菌进行针对7种抗生素的药敏实验,用PCR特异性扩增结合测序的方法检测每个样品中不同基因型菌株的耐药基因(包括红霉素耐药基因erm A、erm B和四环素耐药基因tetM、tetK、tet S、tetQ、tetO、tetL、tetW).[结果]10种市售酸奶中分离到100株乳酸菌.其中,德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii ssp.bulgaricus)23株,干酪乳杆菌(Lactobacillus casei)26株,嗜热链球菌(Streptococcus thermophilus)30株,嗜酸乳杆菌(Lactobacillus acidophilus)5株,植物乳杆菌(Lactobacillus plantarum)6株,副干酪乳杆菌(Lactobacillus paracasei)10株.药敏实验发现所有100株乳酸菌均对链霉素和庆大霉素耐药,42株对万古霉素耐药,没有菌株对头孢氨苄,四环素,红霉素以及土霉素耐药.在28株经过16S rRNA测序的乳酸菌中检测到5种不同的耐药基因,在8株乳酸菌中检测到erm B基因,4株检测到tetK基因,2株菌检测到tetL基因,4株菌检测到tet M基因,2株菌检测到tet O基因,没有检测到erm A,tet S,tet Q,tet W基因.28株乳酸菌中有15株(53.57%)检测到耐药基因,其中有4株L delbrueckii ssp.bulgaricus检测到2-3种不同的耐药基因.[结论]本研究在市售酸奶中除了检测到商品标签上标注的L.delbrueckii ssp.bulgaricus和S.thermophilus以外,还检测到商标上没有标注的乳酸菌;作为常用发酵剂的德氏乳杆菌保加利亚亚种和嗜热链球菌更容易检测到耐药基因;分离得到的乳酸菌均对红霉素和四环素敏感却检测到相应的耐药基因,再一次证明了没有耐药表型的菌株也可能携带耐药基因.     

Industrial production of soy sauce

Summary Soy sauce is a seasoning agent with a salty taste and a distinct aroma suggestive of meat extracts. The sauce is made by fermentation of a combination of soy beans and wheat in water and salt. This paper covers the method for production of fermented soy sauce, and that for acid-hydrolysis of defatted soy bean proteins. The microorganisms involved in soy sauce production, and biochemical and chemical changes in soy bean and wheat during fermentation influence greatly the sensory attributes and quality of soy sauce. Recent progress in industrialization of soy sauce manufacture is discussed.This paper is dedicated to Professor Herman Jan Phaff in honor of his 50 years of active research which still continues.     

The identification of antioxidants in dark soy sauce

Soy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide. 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol) was one of several active compounds found in an ethyl acetate extract of dark soy sauce (DSS) and was present at millimolar concentrations in DSS. However, most of the antioxidant activity was present in colored fractions, two of which (CP1 and CP2) were obtained by gel filtration chromatography. Their structural characteristics based on nuclear magnetic resonance (NMR) and electrospray-ionization time-of-flight mass spectrometry (ESI-TOF-MS) analysis suggest that carbohydrate-containing pigments such as melanoidins are the major contributors to the high antioxidant capacity of DSS.     

酱油中黄曲霉毒素B1的风险评估

黄曲霉毒素B1(AFB1)是已知毒性最强的天然物质,在我国的酱油产品中普遍存在,对人体的危害及其严重,其安全性受到消费者的密切关注。为了解我国酱油中黄曲霉毒素B1的安全现状,建立我国酱油中黄曲霉毒素B1的应急对策,本文采用酶联免疫法(ELISA)对我国203个酱油样品中的AFB1含量进行了检测,并就现有的污染状况,从危害识别、危害描述、暴露评估和风险特征描述等方面对酱油中的AFB1进行了风险评估。     

Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold

A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production.     

Acute cytogenetic effects of tyramine, MTCAs, NaCl and soy sauce on rat bone marrow cells in vivo

The acute cytogenetic effects of tyramine and MTCAs, precursors of the mutagen present in soy sauce, were studied with the in vivo chromosome aberration test in rat bone marrow cells. The chemicals were administered intraperitoneally. Statistically significant positive results were obtained with tyramine at a dose of 5 mmole/kg (686 mg/kg) body weight and with MTCAs at doses over 0.50 mmole/kg (115 mg/kg) body weight, respectively. Chromosome aberrations (CA) induced by L-proline co-administered with either tyramine or MTCAs were significantly lower than those induced by each chemical alone. These data suggest that L-proline, after endogenous nitrosation, became nitrosoproline and suppressed CA, and that, as a result of in vivo nitrosation of tyramine and MTCAs, they became mutagenic nitroso compounds showing positive results. Statistically significant positive results were obtained by administration of 40 mmole NaCl/kg body weight (2338 mg/kg). The cocarcinogenic role of NaCl with tyramine was suggested because soy sauce contains about 18% NaCl.     

Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold.

A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production.