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| 培养和非培养方法分析发酵白菜卤乳酸菌的多样性 | |
| 引用本文： | 燕平梅,柴政,薛文通,畅晓晖,孔冬梅,张惠.培养和非培养方法分析发酵白菜卤乳酸菌的多样性[J].微生物学报,2009,49(3):383-388. |
| 作者姓名： | 燕平梅 柴政 薛文通 畅晓晖 孔冬梅 张惠 |
| 作者单位： | 1. 太原师范学院生物系,山西,030031;中国农业大学食品科学和营养工程学院,北京,100083 2. 山西大学附属中学,太原,030031 3. 中国农业大学食品科学和营养工程学院,北京,100083 4. 北京进出口检验检疫局,北京,100875 5. 山西大学生物科学与技术学院,太原,030031 |
| 摘 要： | 目的]为了探明发酵白菜体系中乳酸菌的多样性和优势乳酸菌.方法]采用培养和非培养的16SrRNA基因同源性分析发酵白菜卤中乳酸菌的多样性.结果]从培养平板分离得到的90株乳酸菌鉴定为Lactobacillus属和Leuconostoc属.通过对115个16s rRNA基因序列对比发现非培养样品的乳酸菌为Lactobacillu属,Pediococcus属Leuconostoc 属,Weissella 属.结论]非培养样品的乳酸菌多样性较培养方法丰富.两种方法分析的结果显示上Lactoacillus plantarum为发酵白菜体系中优势乳酸菌之一. |
| 关 键 词： | 酸白菜 乳酸菌 多样性 培养 非培养 |
| 收稿时间： | 2008/6/25 0:00:00 |
| 修稿时间： | 2008/11/24 0:00:00 |
Lactic acid bacteria diversity in fermented cabbage estimated by Culture-dependent and-independent methods |
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| Pingmei Yan,Zhen Chen,Wentong Xue,Xiaohui Chang,Dongmei Kong and Hui Zhang.Lactic acid bacteria diversity in fermented cabbage estimated by Culture-dependent and-independent methods[J].Acta Microbiologica Sinica,2009,49(3):383-388. | |
| Authors: | Pingmei Yan Zhen Chen Wentong Xue Xiaohui Chang Dongmei Kong and Hui Zhang |
| Institution: | Department of Biology, Taiyuan Normal College, Taiyuan 030001, China;Affiliated Secondary School,Shangxi University,Taiyuan 030031 China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;Beijing Entry-Exit Inspection and Quarantine Bureau, Beijing 100026, China;School of Life Science and Technology, Shanxi University, Taiyuan 030001, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| Abstract: | |
| Keywords: | Keywords: fermented cabbage lactic acid bacteria culture-dependence culture-independence |
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