食品科学 ›› 2017, Vol. 38 ›› Issue (4): 70-76.doi: 10.7506/spkx1002-6630-201704012

• 生物工程 • 上一篇    下一篇

浆水中细菌多样性分析及乳酸菌的分离鉴定

张晓辉,杨靖鹏,王少军,王 静,樊明涛,魏新元   

  1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 出版日期:2017-02-25 发布日期:2017-02-28
  • 基金资助:
    公益性行业(农业)科研专项(201503142-10);陕西省农业科技创新与攻关项目(2016NY-148); 西北农林科技大学基本科研业务费专项(QN2011138);大学生创新创业训练计划项目(201410712078)

Bacterial Diversity Analysis and Isolation and Identification of Lactic Acid Bacteria from Jiangshui, a Traditional Chinese Fermented Vegetable Product

ZHANG Xiaohui, YANG Jingpeng, WANG Shaojun, WANG Jing, FAN Mingtao, WEI Xinyuan   

  1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Online:2017-02-25 Published:2017-02-28

摘要: 为研究自然发酵浆水中细菌的多样性并分离可以用于批量生产浆水的乳酸菌菌株,分析从3 个不同地方采集的浆水中的细菌多样性,分离和鉴定浆水中对常见食源性致病菌抑菌效果好的优势菌乳酸菌。提取浆水总DNA,采用MiSeq技术对细菌16S rRNA的V3~V4区进行测序分析,获得浆水中的细菌多样性。结果显示,乳杆菌在3 种浆水中为优势菌,3 种浆水中的细菌多样性存在差异,TS_taian和XA_changan 2 种浆水中的细菌多样性组成比较相近,而XA_yanta则与前面2 种浆水差异性比较大,在3 种浆水中检测到致腐菌和可能的致病菌(或条件致病菌)。利用改良的MRS培养基从3 种浆水中分离获得35 株产生溶钙圈的菌株,挑选其中10 株对4 种常见食源性致病菌抑制效果好的菌株进行16S rRNA测序鉴定,其中8 株为植物乳杆菌,2 株为鼠李糖乳杆菌,说明该2 种菌在浆水中为优势菌,为今后利用此两株菌进行单菌发酵或混合发酵生产浆水提供一定的理论和实践的依据。

关键词: 浆水, 细菌多样性, 乳酸菌

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 coli, 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.

Key words: Jiangshui, bacterial diversity, lactic acid bacteria

中图分类号: