Department of Nutritional Science and Food Safety, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan.
Center for Information Biology, National Institute of Genetics, Shizuoka, Japan.
Methods Mol Biol. 2024;2851:3-14. doi: 10.1007/978-1-0716-4096-8_1.
Isolation is the first and crucial step to study possible roles of lactic acid bacteria (LAB) in environment, especially in food fermentation. It is also important to use the organisms for further application. LABs are diverse bacterial group and have diverse growth characteristics. Culture condition of LAB is thus varied, and selection of a suitable culture medium is essential for the purposes. Identification is also important step, since certain desirable and undesirable characteristics are shared within species. Identification was classically carried out by phenotypic characteristics but is usually performed for DNA sequence-based approaches. 16S rRNA gene sequencing is generally used for the identification, and sequencing of housekeeping genes is used when needed. In addition, identification based on whole-genome sequence similarities was well established during the last decade. Here, we describe methods for isolation and identification of LAB briefly.
分离是研究乳酸菌（LAB）在环境中、特别是在食品发酵中可能作用的第一步，也是至关重要的一步。对于进一步的应用，使用这些生物体也很重要。LAB 是一个多样化的细菌群体，具有多样化的生长特性。因此，LAB 的培养条件各不相同，选择合适的培养基是必不可少的。鉴定也是一个重要的步骤，因为在某些特定的物种中会存在一些共同的特性。传统上，鉴定是通过表型特征来进行的，但通常是基于 DNA 序列的方法。16S rRNA 基因测序通常用于鉴定，在需要时使用看家基因进行测序。此外，在过去十年中，基于全基因组序列相似性的鉴定方法已经得到了很好的建立。在这里，我们简要描述了 LAB 的分离和鉴定方法。
