摩洛哥发酵橄榄汁中乳酸菌的分离鉴定及其多样性研究

刘文俊; 韩菲; 史迪; 刘琛; 柳青; 郭琳; 李瑜

doi:10.13386/j.issn1002-0306.2020070385

摩洛哥发酵橄榄汁中乳酸菌的分离鉴定及其多样性研究

Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco

摘要

摘要: 为了分离、保藏自然发酵食品中乳酸菌资源，丰富自然发酵食品中乳酸菌多样性信息，本文采用纯培养方法和宏基因组16S rRNA基因测序技术对采集自摩洛哥的2份自然发酵橄榄汁中的乳酸菌进行分离鉴定和多样性研究。结果表明：2份样品中共分离鉴定出52株乳酸菌，分属于3个属、4个种，其中乳酸乳球菌（Lactococcus lactis）为摩洛哥卡萨布兰卡地区发酵橄榄汁中的优势菌种，占总分离株的42.31%，同时还分离到植物乳杆菌和肠球菌；利用PacBio SMRT16S rRNA测序技术，将橄榄汁中的细菌归为5个门、40个属和80个种，优势菌种同样为Lactococcus lactis，其次还检测到干酪乳杆菌（Lactobacillus casei）和植物乳杆菌（Lactobacillus plantarum）。

Abstract: In order to isolate and preserve lactic acid bacteria strains in naturally fermented foods and enrich the diversity information of lactic acid bacteria in naturally fermented foods, pure culture method and Metagenomics 16S rRNA gene sequencing technology were used to isolate, identify lactic acid bacteria and study their diversity in fermented olive juices collected from Morocco in this paper. The results showed that 52 strains of lactic acid bacteria were isolated and identified from 2 fermented olive juices samples, belonging to 3 genera and 4 species. Lactococcus lactis was the dominant strain in fermented olive juice, occupying 42.31% of the total isolates. The strains of Lactobacillus plantarum and Enterococcus were also isolated. Based on PacBio SMRT sequencing technology, bacteria in olive juice were classified into 5 phyla, 40 genera and 80 species. The dominated strains were also Lactococcus lactis, in addition, Lactobacillus plantarum and Lactobacillus casei were also detected.