食品科学2017，Vol.38Issue(4)：70-76,7.DOI:10.7506/spkx1002-6630-201704012
浆水中细菌多样性分析及乳酸菌的分离鉴定
Bacterial Diversity Analysis and Isolation and Identification of Lactic Acid Bacteria from Jiangshui, a Traditional Chinese Fermented Vegetable Product
摘要
Abstract
In this study,the bacterial diversities in three Jiangshui (a traditional Chinese fermented vegetable product) samples collected from three different locations were analyzed in order to isolate lactic acid bacteria for massive production of Jiangshui.The dominant lactic acid bacteria with a significant bacteriostatic effect against four common foodborne pathogens were isolated and identified from the Jiangshui samples.Total bacterial DNA was extracted from Jiangshui for sequencing of the 16S rRNA V3-V4 region using the MiSeq sequencing technique to understand the bacterial diversity.The results showed that Lactobacillus was dominant in all three Jiangshui samples,showing differences in their bacterial diversity.The compositions of bacterial communities in Jiangshui samples from Chang'an district of Xi'an and Taian county of Tianshui were similar,but significantly different from that of the sample from Yanta district of Xi'an.Both spoilage bacteria and potential pathogens (or opportunistic pathogens) were detected in each sample.A total of 35 stains able to form calcium dissolution circle,were isolated using a modified MRS medium.Ten strains were selected for their outstanding inhibitory activity against Staphylococcus aureus,Escherichia coil,Salmonella enteritidis and Shigella dysenteriae,which were identified through 16S rDNA sequencing as 8 strains of Lactobacillus plantarum and 2 strains of Lactobacillus rhamnosus,indicating that Lactobacillus plantarum and Lactobacillus rhamnosus are the dominant bacteria in Jiangshui.This study can provide some theoretical and practical bases for the production of Jiangshui by applying both lactic acid bacteria or one of them in the future.关键词
浆水/细菌多样性/乳酸菌Key words
Jiangshui/bacterial diversity/lactic acid bacteria分类
生物科学引用本文复制引用
张晓辉,杨靖鹏,王少军,王静,樊明涛,魏新元..浆水中细菌多样性分析及乳酸菌的分离鉴定[J].食品科学,2017,38(4):70-76,7.基金项目
公益性行业(农业)科研专项(201503142-10) （农业）
陕西省农业科技创新与攻关项目(2016NY-148) （2016NY-148）
西北农林科技大学基本科研业务费专项(QN2011138) （QN2011138）
大学生创新创业训练计划项目(201410712078) （201410712078）
