Identification Lactic acid bacteria isolated from mongolia fermented milk products bases on 16S rDNA sequence analysis and tuf-RFLP technology
Identification Lactic acid bacteria isolated from mongolia fermented milk products bases on 16S rDNA sequence analysis and tuf-RFLP technology
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发表时间：
2011
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通讯作者：
Lv Qiang
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作者：
Lv Qiang
从蒙古扎夫汗地区25份自然发酵酸奶样品中分离到110株乳酸菌，经16 S rDNA序列分析和tuf-RFLP鉴定，初步确定为嗜热链球菌（41株），瑞士乳杆菌（40株），德氏乳杆菌保加利亚亚种（11株），发酵乳杆菌（2株），肠膜明串珠菌肠膜亚种（2株），乳酸乳球菌乳酸亚种（1株）和干酪乳杆菌群（12株），但干酪乳杆菌群的16 SrDNA序列差异很小，利用16 S rDNA序列分析对12株菌进行了tuf-RFLP分析，结果表明12株菌均为干酪乳杆菌（Lactobacillus casei）。
One hundred and ten strains of lactic acid bacteria(LAB) isolated from twenty five samples of naturally fermented yoghurt in Dzavhan of Mongolia were classified by 16S rDNA sequence analysis and tuf-RFLP.They were preliminary identified as Streptococcus thermophilus(41 strains),Lactobacillus helveticus(40 strains),Lactobacillus delbrueckii subsp.bulgaricus(11 strains),Lactobacillus fermentum(2 strains),Leuconostoc mesenteroides subsp.mesenteroides(2 strains),Lactococcus lactis subsp.lactis(1 strain) and Lactobacillus casei group(12 strains) by 16S rDNA sequence analysis.However,the 16S rDNA sequence of Lactobacillus casei group existed very small difference,tuf-RFLP was used to confirm results given by 16S rDNA sequencing.The tuf-RFLP profile pattern revealed that the twelve strains were accurately identified as Lactobacillus casei.