辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定

doi:10.7506/spkx1002-6630-201509015

食品科学

辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定

武俊瑞1，王晓蕊1，唐筱扬1，王茜茜1，乌日娜1,2,*，岳喜庆1

1.沈阳农业大学食品学院，辽宁沈阳 110866；2.江南大学食品学院，食品科学与技术国家重点实验室，江苏无锡 214122

发布日期:2015-05-11

Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province

WU Junrui1, WANG Xiaorui1, TANG Xiaoyang1, WANG Qianqian1, WU Rina1,2,*, YUE Xiqing1

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. State Key Laboratory of Food Science
and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Published:2015-05-11

摘要/Abstract

摘要：

以采自辽宁省不同地区农家38 份传统发酵豆酱样品为试材，通过选择性培养分离出豆酱中的优势乳酸菌及酵母菌疑似菌株，再利用16S rDNA和26S rDNA D1/D2序列分析方法，对其进行初步鉴定并保藏。结果表明，14 个地区38 份样品中共分离到乳酸菌62 株，初步鉴定结果为L. plantarum 19 株、E. faecium 14 株、T. halophilus12 株、L. sakei 11 株、L. fermentum 4 株、P. pentosaceus 2 株。分离到酵母菌56 株，初步鉴定结果为Zygosaccharomyces 18 株、Candida 13 株、C. parapsilosis 14 株、D. hansenii 7 株、Debaryomyces 4 株。丹东市、沈阳市、阜新市等地区的样品中乳酸菌和酵母菌的多样性较好。

关键词: 豆酱, 乳酸菌, 酵母菌, 分离, 鉴定

Abstract:

In this study, 38 traditional fermented soybean paste samples from Liaoning province were collected and used for
the isolation of dominant lactic acid bacteria and yeast strains by selective culture method, and preliminary identification by
16S rDNA or 26S rDNA D1/D2 sequencing and conservation of the isolated strains were carried out. The results showed
that 62 strains of lactic acid bacteria were isolated from 38 samples, including 19 L. plantarum strains, 14 E. faecium strains,
12 T. halophilus strains, 11 L. sakei strains, 4 L. fermentum strains and 2 P. pentosaceus strains. In addition, 56 strains
of yeast were also isolated, including 18 Zygosaccharomyces strains, 13 Candida strains, 14 C. parapsilosis strains,
7 D. hansenii strains, and 4 Debaryomyces strains. Samples from Dandong, Shenyang and Fuxin displayed a wider diversity
of lactic acid bacteria and yeast.

Key words: soybean, lactic acid bacteria, yeast, isolation, identification

中图分类号:

武俊瑞1，王晓蕊1，唐筱扬1，王茜茜1，乌日娜1,2,*，岳喜庆1. 辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509015.

WU Junrui1, WANG Xiaorui1, TANG Xiaoyang1, WANG Qianqian1, WU Rina1,2,*, YUE Xiqing1. Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509015.

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辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定

Identification of Lactic Acid Bacteria and Yeast from Naturally Fermented Soybean Paste from Liaoning Province

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