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中文摘要: 为提高富源酸菜的品质稳定和安全性，探明其微生物多样性及其优势乳酸菌，该文采用高通量测序技术检测分析富源酸菜酸水中的细菌多样性；使用MRS 培养基分离酸水中乳酸菌，通过形态观察、定性试验、耐酸性试验、耐胆盐试验筛选出具有益生特性的乳酸菌，并采用16S rDNA 测序技术对其进行鉴定。结果表明：乳酸菌是富源酸菜酸水中的优势菌；厚壁菌门和变形菌门为优势菌门，乳杆菌属为优势菌属。从酸水中分离得到J1、J2、J3、J4、J5 共5 株乳酸菌，经耐酸耐胆盐试验筛选得到的J1、J2、J3 益生特性优于其余两株菌，经鉴定3 株菌均为短杆乳酸菌Levi?lactobacillus brevis。
Abstract:The microbial diversity and dominant lactic acid bacteria in Fuyuan pickles were investigated，with the aim to improve the quality stability and safety of Fuyuan pickles. High‐throughput sequencing was em‐ployed to analyze bacterial diversity in the pickling liquid of Fuyuan pickles.The MRS medium was used to iso‐late lactic acid bacteria from the pickling liquid，and those with probiotic properties were screened by morpho‐logical observation，qualitative test，acid tolerance test，and bile salt tolerance test.The isolates were identified by 16S rDNA sequencing. The results showed that lactic acid bacteria were the dominant bacteria in the pick‐ling liquid of Fuyuan pickles. Firmicutes and Proteobacteria were the dominant phyla，and Lactobacillus was the dominant genus. Five strains（J1，J2，J3，J4，and J5）of lactic acid bacteria were isolated from the pickling liquid.The probiotic properties of J1，J2，and J3 were superior to those of the other two strains，and these three strains were identified as Levilactobacillus brevis.
keywords: Fuyuan pickles high‐throughput sequencing bacterial diversity lactic acid bacteria isolation and identification
文章编号：202512025 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| LIU Hui，LEI Jie，WANG Qiuping* | College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,Yunnan,China |
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