泡菜中两株乳酸菌的分离鉴定及其混合培养初探

摘要

从自然发酵的泡菜中分离到两株耐酸性乳酸细菌BL1和BL2.两种乳酸菌在MRS发酵培养基中发酵24h,发酵液pH值可以降到3.5以下.根据形态和生理生化特征,将两种乳酸菌初步鉴定为乳杆菌属(Lactobacillus sp.)的细菌.采用PCR技术,分别克隆了菌株BL1和BL2的16S rDNA基因,然后递交到NC-BI网站,获得NCBI核酸序列号HM800503和HM800504.经BLAST序列比对,结果表明BL1和BL2分别与乳杆菌L.perolens和L.rhamnosus的同源性最高,均达到99％.菌株BL1和BL2混合培养时,可以互相促进生长.%Two strains of acidophilic Lactobacillus bacteria BL1 and BL2 were isolated from Kraut. After fermented for 24 hours in MRS medium, the two strains could make the pH value of the fermenting liquid below 3.5. Both bacteria were identified to be Lactobacillus sp. based on the morphological and physical characters. The 16S rDNA genes of both bacteria were cloned by PCR, and their accession number in NCBI were HM800503 and HM800504 respectively. The nucleotide sequences of 16S rDNA of BL1 and BL2 had the highest identity of 99% with L. pewlens and L. rhamnosus, respectively. The co - culture results showed that they could activate the growth of each other.