一株植物乳杆菌的分离鉴定及应用

摘要

从湖南自然发酵的酸豇豆中分离出一株疑似乳酸菌菌株L4,提取其16S rDNA,并经测序、同源性分析和系统发育树构建等,对其属种进行鉴定.结果表明,菌株L4为植物乳杆菌(Lactobacillus plantarum).通过耐盐、耐酸和降解亚硝酸盐实验发现,菌株L4可在10％食盐含量条件下生长,耐受pH 2.5,对亚硝酸盐的降解率高达99％.接种菌株L4发酵萝卜干,以自然发酵萝卜干为对照,对发酵萝卜干进行感官评定初步探究该菌株发酵萝卜干的特性.结果表明,菌株L4可以缩短萝卜干发酵周期,提高发酵萝卜干感官评分.%One strain of suspected lactic acid bacteria L4 was isolated from natural fermented acid cowpea in Hunan province.The 16S rDNA was extracted from strain L4 and the strain was identified by DNA sequencing,homology analysis and phylogenetic tree.The results indicated that strain L4 belonged to Lactobacillus plantarum.After salt resistance,acid resistance and nitrite degradation experiments,results showed that strain L4 could grow under 10％ NaCl concentration,tolerate pH 2.5 and the degradation rate of nitrite reached up to 99％.Using natural fermented dried turnip as control,dried turnip inoculated with strain L4 as experimental sample,the characteristics of fermented dried turnip was investigated by sensory evaluation.The results showed that strain L4 could shorten the fermentation period and improve the sensory evaluation score of fermented dried turnip.