食品科学

• 生物工程 • 上一篇    下一篇

16S rDNA PCR-RFLP分析鉴定开菲尔发酵剂中的乳酸菌

李 佳1,李 艳1,2,牟德华1   

  1. 1.河北科技大学生物科学与工程学院,河北 石家庄 050018;2.河北省发酵工程技术研究中心,河北 石家庄 050018
  • 出版日期:2015-04-15 发布日期:2015-05-05

Analysis of Lactic Acid Bacteria in Kefir Starter by 16S rDNA PCR-RFLP

LI Jia1, LI Yan1,2, MOU Dehua1,*   

  1. 1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;
    2. R&D Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050018, China
  • Online:2015-04-15 Published:2015-05-05

摘要:

对传统乳制品开菲尔发酵剂通过菌种分离和纯化得到67 株乳酸菌,经过传统形态学分类区分成6 种形态类型。在此基础上进行16S rDNA限制性片段长度多态性聚合酶链反应(polymerase chain reaction-restriction fragmentlength polymorphism,PCR-RFLP)分析法鉴定为4 种分子类型,分别为:乳明串株菌(L. lactis)、坚强肠球菌(E. durans)、意大利肠球菌(E. italicus)、嗜热链球菌(S. thermophilus)。其中坚强肠球菌菌数超过50%,占所分离菌株的62.7%,为优势菌。

关键词: 开菲尔发酵剂, 乳酸菌, 16S rDNA PCR-RFLP

Abstract:

Lactic acid bacteria in kefir starter cultures were analyzed and identified to obtain strains with outstanding genetic
traits and excellent fermentation characteristics. A total of 67 lactic acid bacteria strains were obtained directly from kefir
starter cultures by isolation and streak plating. All of these stains could be divided into 6 different groups by conventional
microbiological analysis. Then 4 genotypes were classified by RFLP analysis of the 16S rDNA region, including L. lactis,
E. durans, E. italicus and S. thermophilus. E. durans was the dominant species accounting for 62.7% of all the isolates.

Key words: kefir starter cultures, lactic acid bacteria, 16S rDNA PCR-RFLP

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