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| 传统土家腊肉中可培养细菌多样性及其产酶特性分析 |
| Diversity of Culturable Bacteria from Traditional Tujia Bacons and Their Enzyme-Producing Characteristics |
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| DOI：doi:10.3969/j.issn.1005-7021.2024.05.003 |
| 中文关键词: 土家腊肉 可培养细菌 系统发育分析 多样性 胞外酶 |
| 英文关键词: Tujia bacon culturable bacteria phylogenetic analyses biodiversity extracellular enzymes |
| 基金项目:国家自然科学基金项目（31260003） |
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| 摘要点击次数: 22 |
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| 中文摘要: |
| 传统土家腊肉作为发酵肉制品滋味鲜美、营养丰富，但这一特殊生境中的微生物尚缺乏系统研究。采用纯培养法和基于16S rRNA基因序列的系统发育分析研究传统土家腊肉中可培养细菌的类群、物种和遗传多样性，通过酶学分析方法对代表性菌株的产胞外蛋白酶、脂肪酶、接触酶、硝酸盐还原酶、亚硝酸盐还原酶、氨基酸脱羧酶和生物胺氧化酶的产酶特性进行研究。分离获得115株细菌，选取47个代表性菌株进行16S rRNA 基因序列的系统发育多样性分析。结果表明，这47个分离菌株分属于三个大的系统发育类群：变形菌门(Proteobacteria）、厚壁菌门（Firmicutes）、放线菌门（Actinobacteria)，及13个科、17个属，可分为43个物种。优势类群为厚壁菌门芽胞杆菌科（Bacillaceae）的芽胞杆菌属(Bacillus)菌株(16株，34%)，大多数菌株与其系统发育关系最密切的已知物种的典型菌株之间存在一定的遗传差异。对47株典型菌株进行产酶特性分析，发现有39株产蛋白酶，21株产脂肪酶，47株产接触酶，23株产硝酸盐还原酶，14株产亚硝酸盐还原酶，32株不产氨基酸脱羧酶，12株产生物胺氧化酶，其中菌株Staphylococcus xylosus BCL-11和Micrococcus luteus BCL-34具有除氨基酸脱羧酶阴性外的6种酶活力，是潜在的优良肉品发酵剂种质资源。传统土家腊肉中微生物资源丰富，具有物种和遗传多样性，并蕴藏着较多的肉制品发酵剂种质资源。 |
| 英文摘要: |
| Traditional Tujia or Tuchia (an ethnic nationality distributed in Human and Hubei Prov.) bacons as fermented meat products are very delicious and nutritious, yet systematic research on microorganisms in this special habitat is devoid. The study on this work is to understand the diversity and enzyme-producing characteristics of cultivable bacteria associated with traditional Tujia bacons. Bacterial strains from traditional Tujia bacons were isolated by using the conventional culture-dependent method, and identified by phylogenetic analyses based on 16S rRNA gene sequence comparisons. And the characteristics of some typical strains producing protease, lipase, catalase, nitrate reductase, nitrite reductase, amino-acid decarboxylase and amine oxidase were analyzed by enzymological methods. 115 strains of bacteria were isolated from the traditional Tujia bacon samples. Among of them, 47 representative strains were subjected to population, species and genetic diversity study based on 16S rRNA gene sequences. The results showed that the 47 isolates belonged to 17 genera of 13 families in 3 phylogenetic groups (Proteobacteria, Firmicutes, Actinobacteria), and were identified as 43 species. The dominant microflora was Bacillus spp. within the phylum Firmicutes(16 strains, 34%). There were obvious genetic divergences between most isolates and their closest related type strains. By analyzing the enzyme-producing characteristics of 47 strains, were determined as 39 protease-producing bacteria, 21 lipase-producing bacteria, 47 catalase-producing bacteria, 23 nitrate reductase= producing bacteria, 14 nitrite reductase-producing bacteria, 32 amino-acid decarboxylase= unproducing bacteria, 12 amine oxidase-producing bacterial strains BCL-11 (Staphylococcus xylosus) and BCL-34 (Micrococcus luteus) had simultaneously produced 6 kinds of enzyme activities except of amino-acid decarboxylase activity, and it is speculated to be excellent meat starter cultures. There are abundant species and genetic diversity microbial resources, and potential meat microbial starter culture in the traditional Tujia bacons. |
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