高盐稀态发酵酱油酱醅中耐盐乳酸菌的分离与鉴定

摘要

5 strains of salt-tolerant lactic acid bacteria in soy sauce mash by high-salt liquid state fermentation are separated and identified based on the morphological,physiological and biochemical characteristics and 16S rRNA sequence analysis,the results show that the strains of RB1,RB2 and RB5 are identified as Tetragenococcus halophilus.RB3 and RB4 are identified as Tetragenococcus muriaticus.The temperature,salt concentration tolerance and acid production property of lactic acid bacteria are also studied,the results show that the optimum growth temperature is 35~37 ℃ and the tolerance of salt concentration is 1 8%.Among these lactic acid bacteria,the acid-producing capability of RB5 is the best.%对高盐稀态发酵酱油酱醅中的乳酸菌进行了分离和鉴定,从中筛选得到5株耐盐乳酸菌。经形态学特征、生理生化实验及16 S rRNA 序列分析鉴定表明：菌株 RB1,RB2和 RB5为嗜盐四联球菌(Tetragenococcushalophilus),菌株RB2和RB3为盐水四联球菌(Tetragenococcusmuriaticus)。对筛选得到乳酸菌的温度耐受性、盐耐受性及产酸性能研究,结果表明5株乳酸菌的最适生长温度均为35~37℃,能耐受18% NaCl浓度,菌株RB5产酸能力最强。