中国酱油发酵酱醪中嗜盐四联球菌的鉴定

从采用传统露天酿造工艺的中国酱油发酵酱醪中分离筛选嗜盐乳酸球菌,对其进行形态、生理生化特性研究及16S rDNA序列分析,在此基础上确定其分类地位,为研究其在酱油酿造中的作用奠定基础.研究结果表明,筛选菌株为四联球型,革兰氏染色阳性,不运动;接触酶反应阴性,能从葡萄糖产酸而不产气;NaC l含量为18%的培养环境下乳酸产量达2.2%;基于16S rDNA序列的系统发育分析表明筛选菌株与嗜盐四联球菌的亲缘关系最近,从而初步确定其为嗜盐四联球菌.

Identification of Tetragenococcus halophilus Isolated from Chinese Soy Sauce Koji

A halophilous lactic acid cocci strain was isolated from the traditional Chinese soy sauce koji.The morphology,the physiological and biochemical characteristics and the 16S rDNA sequence of the screened strain were then analyzed,based on which the taxonomic status of the screened strain was established to lay a foundation for the role analysis of the screened strain in soy sauce brewage.The results show that the screened strain is tetrad-formed,Gram-positive,non-motile and catalase-negative,which can produce acid from glucose without gas formation,and that the yield of lactic acid produced by the screened strain reaches 2.2 % at a NaCl content of 18%.Moreover,the phylogenetic analysis of the screened strain based on its 16S rDNA sequence demonstrate that the strain is of the closest relativity to Tetragenococcus halophilus,which basically means that the screened strain belongs to Tetra-genococcus halophilus.