鄂尔多斯地区酸粥细菌多样性分析及乳酸菌的分离鉴定

史学敏; 刘珊娜; 杜茜

doi:10.13386/j.issn1002-0306.2022060261

鄂尔多斯地区酸粥细菌多样性分析及乳酸菌的分离鉴定

Bacterial Diversity Analysis of Sour Porridge from Ordos and Isolation and Identification of Lactic Acid Bacteria

摘要

摘要: 以采集自内蒙古鄂尔多斯地区的8个酸粥样品为研究对象，利用Illumina MiSeq高通量测序技术，对样品进行细菌菌群结构及多样性研究，分离鉴定其优势菌株。结果表明：8个样品中的细菌主要来自厚壁菌门（Firmicutes）和变形菌门（Proteobacteria），乳酸杆菌属（Lactobacillus）和醋酸杆菌属（Acetobacter）为优势菌属。乳酸杆菌属在各样品中占比最高，为42.63%~97.49%。SZ1、SZ2样品与其他样品的菌群结构差异较大，可能与不同采集时间有关。对上述样品中的乳酸菌进行分离纯化，通过生理生化试验结合分子生物学方法，鉴定获得1株干酪乳杆菌（Lactobacillus casei），1株发酵乳杆菌（Lactobacillus fermentum），2株植物乳杆菌（Lactobacillus plantarum）和4株副干酪乳杆菌（Lactobacillus paracasei）。上述研究结果为酸粥工业化生产提供菌种资源和理论依据。

Abstract: The bacterial community structure and diversity of eight sour porridge samples collected from Ordos, Inner Mongolia were studied by Illumina Miseq high-throughput sequencing technology, and the dominant strains were isolated and identified. The results showed that the bacteria in the eight samples mainly belonged to Firmicutes and Proteobacteria. Lactobacillus and Acetobacter were the dominant genera. Lactobacillus was the highest abundance genus in all samples accounting for 42.63% to 97.49%. The structures of bacterial community in SZ1 and SZ2 differed from those in other samples, which was probably related to different sampling time. One strain was identified as Lactobacillus casei, one strain was identified as Lactobacillus fermentum, two strains were identified as Lactobacillus plantarum and four strains were identified as Lactobacillus paracasei by physiological and biochemical experiments as well as molecular biological method. The above research results provide strain resources and theoretical basis for the industrialized production of sour porridge.