四川宜宾芽菜中乳酸菌分离筛选及菌相分析_尹曦.pdfVIP

2013, Vol.34, No.03 163 1 1,* 1 1 2 (1. 625014 2. 611130) 6pH72h pH 4.0Rf16S rDNA PCR-RFLPERIC-PCR 16S rDNA16S rDNA PCR-RFLP ERIC-PCR16S rDNA PCR-RFLPERIC-PCR (Pediococcus pentosaceus)(Lactobacillus plantarum)(Eenterococcus durans) 16S rDNA PCR-RFLP ERIC-PCR Isolation, Selection and Analysis of Lactic Acid Bacteria (LAB) in Sichuan Yibin Pickled Mustard Vein 1 1,* 1 1 2 YIN Xi PU Biao CHEN An-jun AO Xiao-lin ZHANG Xiao-ping (1. College of Food Science, Sichuan Agricultural University, Yaan 625014, China 2. College of Resource and Environmental Science, Sichuan Agricultural University, Chengdu 611130, China) Abstract Six kinds of selective media were used to isolate lactic acid bacteria from Sichuan Yibin pickled mustard vein. The pH of the strain was lower more than 4.0 in MRS broth for 72 h cultivation and Rf value was similar to standard sample of lactic acid bacteria selected for follow-up tests. PCR-RFLP and ERIC-PCR of 16S rDNA were used to analyze the genetic diversity of strains. Sequence analysis of 16S rDNA was used to analyze the microflora and phylogeny of lactic acid bacteria in Yibin pickled mustard vein. PCR-RFLP and ERIC-PCR of 16S rDNA analysis showed that lactic acid bacteria were rich in genetic diversity. Based on the fingerprint of 16S rDNA PCR-RFLP and ERIC-PCR products, representative strains were selected to construct the phylogenetic tree and the results showed that the dominant lactic acid bacteria in Yibin pickled Pediococcus pentosaceus Lactobacillus plantarum Eenterococcus durans mustard vein were , and . Key wo