作　　者： ; ; ; ; ; (杨靖鹏）;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《食品科学》 2017年第4期70-76,共7页

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Mi Seq技术对细菌16S r RNA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 r RNA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。 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 productionof Jiangshui.The dominant lactic acid bacteria with a significant bacteriostatic effect against four common foodbornepathogens were isolated and identified from the Jiangshui samples.Total bacterial DNA was extracted from Jiangshui forsequencing of the16S rRNA V3–V4region 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 bacterialdiversity.The compositions of bacterial communities in Jiangshui samples from Chang’an district of Xi’an and Taian countyof Tianshui were similar,but significantly different from that of the sample from Yanta district of Xi’an.Both spoilagebacteria and potential pathogens(or opportunistic pathogens)were detected in each sample.A total of35stains able to formcalcium dissolution circle,were isolated using a modified MRS medium.Ten strains were selected for their outstandinginhibitory activity against Staphylococcus aureus,Escherichia coli,Salmonella enteritidis and Shigella dysenteriae,whichwere identified through16S rDNA sequencing as8strains of Lactobacillus plantarum and2strains of Lactobacillusrhamnosus,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.

关 键 词： 浆水 细菌多样性 乳酸菌

领　　域： [生物学]