豆类酸奶发酵微生物的筛选与鉴定.docVIP

豆类酸奶发酵微生物的筛选与鉴定 刘芸1，刘波1*，朱育菁1，马丽娜1，刘丹莹1，张衡宇2，刘贯锋2 （1.福建省农业科学院农业生物资源所，福建 福州 350003；2.福建农林大学，福建 福州 350002） 摘要：从样品中筛选分离出两株豆类酸奶发酵微生物菌株CF7和CF9，其混合菌株能较好地利用豆类基质发酵形成色泽均匀、风味独特、营养合理的黑豆酸奶。利用形态学观察、生理生化方法对菌株进行分类鉴定。观察到菌株CF7，CF9均为杆状，无芽孢，革兰氏阳性，过氧化氢酶阴性。菌株CF7的生理生化特征与植物乳杆菌(Lactobacillus plantarum)一致，菌株CF9的生理生化特征与干酪乳杆菌(Lactobacillus casei)基本一致。对菌株的16S rDNA基因进行扩增、克隆测序、分子系统发育树分析，结果表明菌株CF7为植物乳杆菌，菌株CF9为干酪乳杆菌，这与生理生化鉴定结果一致。 关键词: 酸豆奶；乳酸杆菌；16S rDNA；分子鉴定；植物乳杆菌；干酪乳杆菌 中图分类号: S879.1 文献标识码: A　　 Isolation and identification of lactic acid bacteria strains for fermentation of soybean yoghourt LIU Yun1，LIU Bo1, ZHU Yu-jing1, XIAO Rong-feng1, MA Li-na1, ZHANG Heng-yu2, LIU Guang-feng2 Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; 2. Fujian Agricultural and Forestry University, Fuzhou 350002, China) Abstract: In present research, two lactic acid bacteria strains CF7 and CF9 were isolated from a jogurt sample, which had been screened as the bacteria source for preparing bean yoghourt beverage. Observation under scanning and transmission electronic microscope showed that both of the bacteria strains were rod-shaded, Gram-negative and catalase-negative without spore. According to their physiological and bio-chemical properties, CF7 and CF9 were similar to those of Lactobacillus plantarum and Lactobacillus casei, respectively. The phylogenetic tree of CF7 and CF9 on the base of their 16 SrDNA sequence analysis also indicated that CF7 and CF9 were Lactobacillus plantarum and Lactobacillus casei, respectively. Key words: lactic acid bacteria, 16 S rDNA, identification, Lactobacillus plantarum, Lactobacillus casei 大豆的蛋白质和油脂是非常优良的营养源，含有大量生理活性物质，包括有低聚糖类、磷脂、维生素类、异黄酮、大豆皂苷等，是人类理想的植物蛋白来源。我国大豆生产资源丰富，是世界上非转基因大豆的主要生产国。大豆产业是我国“十五”重点发展的产业之一，是食品与营养发展的重点领域。 将大豆与发酵工程相结合在我国已有悠久的历史。大豆制品经微生物发酵后，内含物质分解，产生了人体所需要的多种营养成份和特殊的鲜香味。更重要的是，发酵豆制品具有许多独特的生理调节功能。目前，发酵豆制品主要有豆豉、豆腐乳、酱油等，但传统发酵豆制品含盐量过高，损害了其生理活性，只能作为餐桌上的佐料，限制了其消费量[1]。因此，有必要加强