食品工业科技2017，Vol.38Issue(14)：141-145,5.DOI:10.13386/j.issn1002-0306.2017.14.028
传统发面面肥中乳酸菌的分离与鉴定
Isolation and identification of lactic acid bacteria from Chinese traditional sourdough
摘要
Abstract
To support the growing silage industry,the study adopted the pure culture method from silage microbial analysis,combining with the physiological and biochemical analysis to investigate the species,morphological,physiological-biochemical characteristics of lactic acid bacteria from Chinese traditional sourdough sampled in Xinjiang.The isolated lactic acid bacteria was identified using 16S rDNA gene sequences and phylogenetic studies.Results showed that three strains of lactic acid bacteria were isolated and identified.F5 and F28 were Bacillus sp.,F3 was Paenibacillus sp..Three strains of lactic acid bacteria were found in the range of pH4～7,and grew well under the condition of 3％ and 6.5％ concentration of NaCl and the bacteria also grew well between 10 ℃ and 45 ℃.The strain F5 produced the most acid,strain F28 had faster growth rate than strain F5.In conclusion,three strains of lactic acid bacteria from this study might be used as additives in the production of silage.关键词
发面面肥/乳酸菌/分离/鉴定Key words
sourdough/lactic acid bacteria/isolation/identification分类
轻工纺织引用本文复制引用
尹雪,郭雪峰,帕提古丽·毛拉红,刘俊峰,张秀萍,席琳乔,程龙..传统发面面肥中乳酸菌的分离与鉴定[J].食品工业科技,2017,38(14):141-145,5.基金项目
科技创新中青年领军人才项目(2016BC001) （2016BC001）
兵团畜牧科技重点实验室项目(HS201613). （HS201613）
