自然发酵豆酱中明串珠菌的分离鉴定

doi:10.7506/spkx1002-6630-201822017

食品科学 ›› 2018, Vol. 39 ›› Issue (22): 110-115.doi: 10.7506/spkx1002-6630-201822017

自然发酵豆酱中明串珠菌的分离鉴定

张平，张鹏飞，刘斯琪，岳媛媛，乌日娜*

（沈阳农业大学食品学院，辽宁?沈阳 110866）

出版日期:2018-11-25 发布日期:2018-11-21
基金资助:
国家自然科学基金面上项目（31471713）；辽宁省高等学校优秀人才支持计划项目（LR2015059）；辽宁省“百千万人才工程”人选科技活动支持项目；沈阳市中青年科技创新人才支持计划项目（RC70212）

Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste

ZHANG Ping, ZHANG Pengfei, LIU Siqi, YUE Yuanyuan, WU Rina*

(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)

Online:2018-11-25 Published:2018-11-21

摘要/Abstract

摘要： 分离筛选传统发酵豆酱中的明串珠菌，研究其益生特性。以采集自东北6 个地区的56 份自然发酵豆酱为研究对象，用稀释涂布平板方法对明串珠菌进行分离筛选，然后对疑似菌株进行形态学特征、生理生化特征和16S rRNA基因序列进行分析，确定菌株种属序列，然后对鉴定得到的明串菌株进行耐酸耐胆盐性能比较。结果表明：从56?份豆酱样品中共分离到118?株疑似乳酸菌，从中得到6?株明串珠菌，鉴定3?株为乳酸明串珠菌，3?株为肠膜明串珠菌肠膜亚种。综合比较6?株明串珠菌耐酸耐胆盐性，发现菌株FX6益生性最好，在pH?3.0环境培养3?h后存活率可达85.16%，在含0.3 g/100 mL胆盐环境培养6?h后存活率高达96.07%。因此，菌株FX6可用于进一步科研以及工业应用，其在豆酱发酵过程的作用机理仍需深入研究。

关键词: 豆酱, 16S?rRNA基因, 明串珠菌, 益生性

Abstract: The objective of this study was to separate Leuconostoc from traditional fermented soybean paste and to analyze their prebiotic properties. A total of 56 samples of naturally fermented soybean paste were collected from six regions in northeast China. We separated the suspected strains from these samples using the spread plate method, identified their morphological characteristics, physiological and biochemical characteristics, and analyzed their 16S rRNA gene sequences. The acid and bile salt tolerance of Leuconostoc strains were compared. As a result, we obtained 118 strains of lactic acid bacteria suspected of being Leuconostoc. Six of these were confirmed as Leuconostoc, three of which were identified as Leuconostoc lactis while the remaining three were identified as Leuconostoc mesenteroides subsp. mesenteroides. Among these Leuconostoc strains, strain FX6 had the best prebiotic potential and its survival rate was 85.16% after 3 h incubation at pH 3.0 and was up to 96.07% after 6 h incubation with 0.3 g/100 mL bile salt. Therefore, strain FX6 can be used for further research and industrial applications. The mechanism of action of FX6 in the soybean paste fermentation process still needs to be elucidated further.

Key words: soybean paste, 16S rRNA gene, Leuconostoc, probiotics

中图分类号:

TS214.2

张平，张鹏飞，刘斯琪，岳媛媛，乌日娜. 自然发酵豆酱中明串珠菌的分离鉴定[J]. 食品科学, 2018, 39(22): 110-115.

ZHANG Ping, ZHANG Pengfei, LIU Siqi, YUE Yuanyuan, WU Rina. Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste[J]. FOOD SCIENCE, 2018, 39(22): 110-115.

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自然发酵豆酱中明串珠菌的分离鉴定

Isolation and Identification of Leuconostoc from Traditional Fermented Soybean Paste

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