川西彝族传统酸菜汁中乳酸菌的分离鉴定与特性分析-《中国调味品》

文章信息/Info

Title:: Isolation and Identification of Lactic Acid Bacteria with Analyzing the Characteristics in Traditional Yi Sauerkraut Juice of Western Sichuan

摘要:: 川西彝族传统酸菜因其制作工艺独特，在没有盐胁迫环境中乳酸菌成为优势菌，说明其菌群具有较强的生长繁殖能力和抑菌能力。为将川西彝族传统酸菜汁中的功能微生物运用于低盐发酵蔬菜，运用溶钙圈法从川西彝族传统酸菜汁中分离出41株乳酸菌。采用牛津杯法，以大肠杆菌和金黄色葡萄球菌为指示菌，筛选出6株抑菌能力较好的菌株。通过生长情况、产酸能力分析及温度、pH、盐浓度耐受性的研究，最终筛选出一株综合性能较好的乳酸菌B1。该菌表现出较强的繁殖能力和抑菌性，大肠杆菌和金黄色葡萄球菌的抑菌圈大小分别为22.63±0.23、21.83±0.18，且温度、pH耐受性强，适合作为低盐发酵蔬菜的发酵剂。经分子生物学鉴定，结果表明该菌为植物乳杆菌（Lactobacillus plantarum）。

Abstract:: Traditional Yi sauerkraut of western Sichuan is equipped with unique processing technology,in which lactobacillus is still the dominant bacteria without the saline stressed environment.It indicates that lactobacillus in Yi sauerkraut juice has strong growth and propogation ability and antibacterial efficiency. In order to apply the functional microorganism in the traditional Yi sauerkraut juice of western Sichuan to the low-salt fermented vegetables,?Forty-one strains of lactobacillus were isolated from traditional Yi sauerkraut juice by the method of dissolved calcium circle.By using the Oxford cup method, six strains of bacteria with good antibacterial efficiency were screened out with escherichia coli and staphylococcus aureus as the indicator bacteria.Through determining growth curve, analyzing acid production capacity and studying the tolerance of temperature, pH and salt, a strain of lactobacillus B1 with better comprehensive performance was finally screened out.The bacteria showed strong reproduction ability and antibacterial efficiency, and the inhibition zone diameters of escherichia coli and staphylococcus aureus were 22.63±0.23 and 21.83±0.18 respectively, and the temperature and pH tolerance were strong, which was suitable to be used as fermentation agent for low-salt fermented vegetables. The molecular biological identifications’ results showed that the bacteria was Lactobacillus plantarum