[通过依赖培养和不依赖培养的方法评估发酵卷心菜中的乳酸菌多样性]
[Lactic acid bacteria diversity in fermented cabbage estimated by culture-dependent and-independent methods].
作者信息
Yan Pingmei, Chai Zheng, Xue Wentong, Chang Xiaohui, Kong Dongmei, Zhang Hui
机构信息
Department of Biology, Taiyuan Normal College, Taiyuan 030001, China.
出版信息
Wei Sheng Wu Xue Bao. 2009 Mar;49(3):383-8.
OBJECTIVE
To study the diversity of lactic acid bacteria (LAB) and dominant LAB in fermented cabbage.
METHODS
Culture-dependent and -independent (16S rRNA gene clone libraries were constructed) methods were used to determine the composition of LAB in fermented cabbage.
RESULTS
Ninety LAB isolated from fermented cabbage were identified as species of Lactobacillus and Leuconostoc, whereas 115 clones of the 16S rRNA gene sequence from fermented cabbage DNA were identified as Lactobacillus, Weissella, Pediococcus and Leuconostoc.
CONCLUSION
The significant difference of the LAB compositions by the two methods implies that some specialized nutrients may lead to a distinctive selection of the dominant organisms. Lactobacillus plantarum appeared as the dominant species in fermented cabbage by both methods.
目的
研究发酵甘蓝中乳酸菌（LAB）的多样性及优势乳酸菌。
方法
采用基于培养的方法和非培养方法（构建16S rRNA基因克隆文库）来确定发酵甘蓝中LAB的组成。
结果
从发酵甘蓝中分离出的90株LAB被鉴定为乳酸杆菌属和明串珠菌属的菌种，而从发酵甘蓝DNA中获得的115个16S rRNA基因序列克隆被鉴定为乳酸杆菌属、魏斯氏菌属、片球菌属和明串珠菌属。
结论
两种方法所得LAB组成的显著差异表明，某些特定营养物质可能导致对优势微生物的独特选择。两种方法均显示植物乳杆菌是发酵甘蓝中的优势菌种。
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