| 广西传统发酵米粉中乳酸菌的分离鉴定 |
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| 引用本文： | 史国英,余功明,胡春锦.广西传统发酵米粉中乳酸菌的分离鉴定[J].微生物学杂志,2012,32(5):54-57. |
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| 作者姓名： | 史国英 余功明 胡春锦 |
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| 作者单位： | 1. 广西农业科学院微生物研究所,广西南宁530007;广西作物遗传改良生物技术重点开放实验室,广西南宁530007
2. 广西大学农学院,广西南宁,530005 |
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| 基金项目： | 广西自然科学基金（2011GXNSFA018076）; 广西科研基础平台建设基金（10-046-11）; 广西农科院科技发展基金重点项目（2007007（Z）） |
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| 摘 要： | 对广西传统米粉发酵液中的乳酸菌进行分离筛选,获得6株纯培养优势菌株。通过形态学鉴定及16S rDNA序列分析,结果表明其中4株乳酸菌属于戊糖片球菌(Pediococcus pentosaceus),另外2株鉴定为植物乳杆菌(Lactobacillus plantarum)。这2种乳酸菌均为对人类及动物安全的益生菌,该结果将为传统发酵米粉中有益微生物资源的挖掘和利用奠定基础。
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| 关 键 词： | 米粉发酵液 乳酸菌 分离鉴定 |
Isolation and Identification of Lactic Acid Bacteria from Guangxi Traditional Fermented Rice Noodle |
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| SHI Guo-ying,YU Gong-ming,HU Chun-jin.Isolation and Identification of Lactic Acid Bacteria from Guangxi Traditional Fermented Rice Noodle[J].Journal of Microbiology,2012,32(5):54-57. |
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| Authors: | SHI Guo-ying YU Gong-ming HU Chun-jin |
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| Institution: | 1.Microbiol.Res.Inst.,Guangxi Acad.of Agric.Sci.,Nanning 530007; 2.Guangxi Crop Genetic Improv.＆ Biotech.Lab,Nanning 530007;3.Coll.of Agric.,Guangxi Uni.,Nanning 530005) |
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| Abstract: | Six lactic acid bacterial strains were isolated from Guangxi traditional fermented rice noodle broth and were identified based on their morphology and 16S rDNA sequence analysis.The results indicated 4 of them were Pediococcus pentosaceus,and another 2 were Lactobacillus plantarum.These two kinds of lactic acid bacteria were probiotics and safety to human and animals.The results will lay a foundation for tapping and using the probiotics resources from the traditional fermented rice noodle. |
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| Keywords: | rice noodle fermentation broth lactic acid bacteria isolation and identification |
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