LI Xue-ping, LI Jian-hong, MENG Xian-gang, XIE Jia-jia. Isolation and identification of facultative anaerobes from northwestern jiangshui[J]. Science and Technology of Food Industry, 2014, (12): 213-217. DOI: 10.13386/j.issn1002-0306.2014.12.038
Citation: LI Xue-ping, LI Jian-hong, MENG Xian-gang, XIE Jia-jia. Isolation and identification of facultative anaerobes from northwestern jiangshui[J]. Science and Technology of Food Industry, 2014, (12): 213-217. DOI: 10.13386/j.issn1002-0306.2014.12.038

Isolation and identification of facultative anaerobes from northwestern jiangshui

More Information
  • Received Date: August 27, 2013
  • Jiangshui from different regions of northwestern China was obtained with multiple points sampling method and was used as the experimental material. The improved pyrogallic acid and spread-plate method were applied for separating and purifying of facultative anaerobic microorganism with getting 17 strains. The morphologic observation and the research of gram staining and biochemical characteristic, together with identification of 16 S rDNA were used to analyze the purified strains. The major finding was that there were different sorts of facultative anaerobesin the Jiangshui, and most of them belong to Lactobacillus, Bifidobacterium or the other probiotics. And there also existed part of sundry bacteria and harmful bacteria. In addition, it was found that there was a significant difference of the kinds of the facultative anaerobic microorganism in Jiangshui produced in different places.
  • loading
  • [1]
    孟宪刚, 周鸽鸽, 张丽珂.发酵蔬菜浆水中优势好氧微生物的分离及鉴定[J].食品工业科技, 2010, 31 (3) :222-224.
    [2]
    张宗舟, 陈志梅, 巩晓芳.浆水生产过程中微生物分析[J].中国酿造, 2009 (10) :29-31.
    [3]
    张丽珂, 周鸽鸽, 孟宪刚.传统发酵食品浆水中厌氧微生物分离鉴定初探[J].食品科技, 2010, 35 (4) :39-41.
    [4]
    张轶, 王玉丽, 陈晓前, 等.传统发酵食品-浆水中微生物的分离与初步鉴定[J].食品科学, 2007, 28 (1) :219-222.
    [5]
    何玲, 罗佳, 郭宁, 等.浆水芹菜发酵过程中硝化还原酶活性和亚硝酸盐含量的变化[J].西北农林科技大学学报, 2007, 35 (9) :184-188.
    [6]
    袁桂秀, 林晨, 江振友, 等.改良的焦性没食子酸法培养厌氧菌[J].济南大学学报, 1999, 20 (4) :24-25.
    [7]
    李振高.土壤与环境微生物研究法[M].北京:科学出版社, 2008:146-190.
    [8]
    杨汝德.现代工业微生物学实验技术[M].北京:科学出版社, 2009:159-173.
    [9]
    RE布坎南, E吉本斯.伯杰细菌鉴定手册[M].北京:科学出版社, 1984.
    [10]
    东秀珠, 蔡妙英, 等.常见细菌系统鉴定手册[M].北京:科学出版社, 2001.
    [11]
    熊涛, 宋苏华, 黄锦卿, 等.植物乳杆菌NCU116在模拟人体消化环境中的耐受力[J].食品科学, 2011 (11) :114-117.
    [12]
    周刚, 李之印, 王仲略, 等.乳杆菌LB散联合三联疗法治疗幽门螺杆菌感染的疗效[J].中国新药与临床杂志, 2011 (5) :362-364.
    [13]
    高源, 张振, 王宝香, 等.嗜酸乳杆菌对感染人轮状病毒乳鼠肠黏膜的保护作用[J].世界华人消化杂志, 2011 (28) :2963-2969.
    [14]
    郭本恒.益生菌[M].北京:化学工业出版社, 2004:213-215.
    [15]
    康白.双歧杆菌[M].大连:大连海事大学出版社, 1998:10-12.
    [16]
    顾金华.泡菜微生态研究及优良接种剂的研制[D].南京:南京农业大学, 2011.
    [17]
    陈仲翔, 董英.泡菜工业化生产的研究进展[J].食品科技, 2004 (4) :33-35.

Catalog

    Article Metrics

    Article views (150) PDF downloads (328) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return