Isolation and identification of lactic acid bacteria from Chinese traditional sourdough
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摘要: 为改善青贮饲料发酵品质筛选提供乳酸菌资源,实验采用实验室纯培养方法结合生理生化分析,对新疆传统发面面肥样品中乳酸菌的种类、形态学及生理生化特性进行研究,对分离的菌株运用16S r DNA基因序列和系统发育研究进行种属鉴定。结果表明,分离得到三株乳酸菌,其中F5和F28两株被鉴定为Bacillus sp.,F3被鉴定为Paenibacillus sp.。3株菌在p H4~7能生长,在3%和6.5%Na Cl条件下生长状况良好,在10~45℃温度范围能生长。两株芽孢杆菌中F5菌株产酸能力较强,F28菌株生长速率较快,并且这两株菌均能利用多种碳源。所以,实验中筛选出的三株乳酸菌均可选作青贮饲料制作过程中的添加剂。Abstract: To support the growing silage industry, the study adopted the pure culture method from silage microbial analysis, combining with the physiological and biochemical analysis to investigate the species, morphological, physiological-biochemical characteristics of lactic acid bacteria from Chinese traditional sourdough sampled in Xinjiang. The isolated lactic acid bacteria was identified using 16 S r DNA gene sequences and phylogenetic studies.Results showed that three strains of lactic acid bacteria were isolated and identified.F5 and F28 were Bacillus sp., F3 was Paenibacillus sp.. Three strains of lactic acid bacteria were found in the range of p H47, and grew well under the condition of 3% and 6.5% concentration of Na Cl and the bacteria also grew well between 10 ℃ and 45 ℃.The strain F5 produced the most acid, strain F28 had faster growth rate than strain F5. In conclusion, three strains of lactic acid bacteria from this study might be used as additives in the production of silage.
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Keywords:
- sourdough /
- lactic acid bacteria /
- isolation /
- identification
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