【作者】 王祖昱； 陈翠平； 刘汉军； 杨菁瑾； 刘轶豪； 余秀梅； 赵珂； 辜运富； 陈强；

【Author】 Wang Zuyu;Chen Cuiping;han-jun Liu;Yang Jingjin;Liu Yihao;Yu Xiumei;Zhao Ke;GuYunfu;Chen Qiang;College of Resources,Sichuan Agricultural University;

【机构】 四川农业大学资源学院；

【摘要】 采用稀释平板法,从取自成都、温江等地的9个尾菜样品分离纯化获得57株产酸细菌,供试菌株的BOXAIR-PCR分析表明,供试菌株在88%相似水平处分成了10个遗传群,表现出了丰富的遗传多样性。16S rDNA系统发育研究显示,供试菌株分属于乳杆菌属(Lactobacillus)、肠球菌属(Enterococcus)、片球菌属(Pediococcus)和魏斯氏菌属(Weissella),其中乳杆菌属(Lactobacillus)为优势属。本研究筛选出的优良乳酸细菌为Lactobacillus plantarum SCR10,按6%接种,37℃培养36h,发酵液最大产酸值达181.5°T。更多还原

【Abstract】 Using dilution plate method,a total of 57 acid-producing bacteria strains were isolated from 9 kind vegetable residues collected from Chengdu,Wenjiang,etc.Analysis of BOXAJR-PCR showed that all strains were divided into 10 BOX groups at the level of 88%similarity.The results of 16 S rDNA sequence analysis showed that the representative strains had rich genetic diversity,and formed four phylogenic branches,including Lactobacillus,Enterococcus,Pediococcus and Weissella;and genus Lactobacillus was the dominant group.Finally,one effective bacterium,Lactobacillus plantarum SCR10 was screened.While 6%inoculants added,and fermented at 37 ℃ for 36 h,the total titration acid of culture was 181.5°T.更多还原