食品科学2012，Vol.33Issue(5)：170-176,7.
川西高原牦牛酸奶子乳酸菌遗传多样性及系统发育研究
Genetic Diversity and Phylogeny of Lactic Acid Bacterial Strains Isolated from Yak Yoghurt in Western Sichuan Platea
摘要
Abstract
The genetic diversity and the phylogeny of 81 lactic acid bacterial strains isolated from yak yogurt samples collected from Western Sichuan Plateau were studied by using 16S rDNA-PCR-RFLP, ISR-PCR-RFLP techniques, and 16S rDNA gene sequence analysis. The results showed totally 23 16S rDNA genotypes were detected and the tested strains could be divided into four taxa on the basis of 61% similarity, and 16 taxa on the basis of 81% similarity. Sequence analysis of 16S rDNA genes showed that genus LactobacilIus and genus Enterococcus were two major genera in all tested strains. ISR-PCR-RFLP analysis also revealed 19 ISR genotypes, and the tested strains could be divided into four taxa on the basis of 60% similarity, and 14 taxa on the basis of 80% similarity.关键词
牦牛酸奶子/乳酸菌/相似水平/系统发育Key words
yak yoghurt/lactic acid bacteria/similarity level/phylogeny分类
轻工纺织引用本文复制引用
田鸿,蒲彪,张小平..川西高原牦牛酸奶子乳酸菌遗传多样性及系统发育研究[J].食品科学,2012,33(5):170-176,7.基金项目
四川省科技厅科技支撑计划项目 （）
