文章来源：国家微生物资源平台 更新时间：2012-06-17 09:52:45
成果名称: API 50CH鉴定系统在乳杆菌属鉴定中的应用
中文摘要: 利用API 50CH鉴定系统对中国工业微生物菌种保藏管理中心(CICC)保藏的79株工业用乳杆菌属菌株进行了鉴定。鉴定结果表明, 79株菌中有52株鉴定到种水平，其中48株为可信结果，到种水平的鉴定有效率为60.8%，另有8株菌鉴定到乳杆菌属，到属水平的鉴定有效率为74.7%。实验结果表明API 50CH系统可有效地将大部分工业用乳杆菌属菌株鉴定到种水平，小部分不能鉴定的菌株需结合其他方法使用。
英文摘要: 80 strains of Lactobacillus sp. used in industry from China Center of Industrial Culture Collection (CICC) were checked by API 50CH Identification System. The result showed that 52 strains in 80 strains were identified to the species level with 48 reliable results. The effective rate of identification to the species was 60.0%. Another 9 strains were identified to genus of Lactobacillus. The effective rate of identification to the genus was 75.0%. The test results indicate that API 50CH Identification System could be used to effectively identify most strains of Lactobacillus sp. which were used in industry. But it should be used with other identification methods for a few strains which could not be identified with API 50CH system.
中文摘要: 对酸梅汤饮料中的污染霉菌进行分离与鉴定。方法：采用涂布分离法分离污染霉菌，经形态学观察和ITS 区rDNA 序列分析对菌株进行鉴定。结果：从产生絮状沉淀的酸梅汤饮料中分离到2 株霉菌，经鉴定这两株污染菌分别为黄暗青霉(Penicillium citreonigrum)和光孢青霉(Penicillium glabrum)。结论：根据两种污染菌的常见生境，酸梅汤饮料中的污染菌可能来自生产果汁的水果原料。
英文摘要: To isolate and identify contaminating molds from plum juice drink. Method: Contaminating molds were isolated by spread-plate method， and identified by ITS sequence analysis and morphological observation， respectively. Results：Two molds were isolated from plum juice drink with flocculus precipitate， and were identified as Penicillium citreonigrum and Penicillium glabrum respectively. Conclusions：Based on the common habitats of the two molds， the contamination of the two strains may come from raw material of Plum juice.
中文摘要: 探讨建立一种虫草胶囊菌粉真伪的检测方法。方法：以95 %乙醇、乙酸乙酯和Tris-HCl 对胶囊菌粉产品处理后再提取DNA ,排除虫草胶囊菌粉中杂质对PCR 扩增的干扰,采用PCR 扩增该菌粉ITS1-5.8S-ITS2区的序列。结果：鉴定分析了3 个不同厂家虫草胶囊产品的发酵菌粉,系统发育学分析表明样品1 胶囊生产菌为中国被毛孢( Hirsutella sinensis) ,属于国家卫生部允许的可用于保健食品的真菌菌株;样品2 和样品3 分别为西藏虫草(Cordyceps gracilis) 和蛹虫草(Cordyceps militaris), 均与产品名称“冬虫夏草”(Cordyceps sinensis) 不符,且不属于国家卫生部允许的保健食品菌株。结论：该方法简单易行,可以有效的鉴定市售虫草相关产品的真伪,为该类产品的真伪鉴定开拓了新的思路。
英文摘要: To develop a method for true-false distinguish of Cordyceps capsule products. Method: Before extracting the genomic DNA , three samples were pretreated by 95 % alcohol, ethylacetate and Tris-HCl for removing impurities in the capsules , and then the ITS1-5.8S-ITS2 region sequence was amplified from the genomic DNA. Results: Three Cordyceps capsule products sold in the market were identified by phylogenetic analysis. The phylogenetic analysis results showed that sample 1 belonged to Hirsutella sinensis, which was permitted for Cordyceps capsule manufacture by the Ministryof Health, P. R. China. while“sample 2”and“sample 3”were Cordyceps gracilis and Cordyceps militaris. Conclusion: The method could be simple, credible. It is a new idea for true-false distinguish of Cordyceps capsule products.
英文摘要: The determination of antibiotic activity in enzyme preparations is firstly, as a international standard method, listed in <General hygienic standard for enzyme preparations used in food processing> which will soon promulgated. This study focus on the six standard strains from the method, we have tested the antibiotic susceptibility of the six standard strains to forty antibiotics by Kirby-Bauer disk diffusion method. The results showed these strains had different susceptibilities to different antibiotics, and they group was sensitive to all forty antimicrobial agents. Therefore, this strains group has broad-spectrum susceptibility to determine antimicrobial activity of enzyme preparations, and each susceptibility map would help to analyze the determination results as a valuable source of reference.
中文摘要: 实验分析西藏牧民家庭制作的牦牛发酵乳制品中酸奶和奶渣的微生物数量，通过菌种选择分离，采用传统分类与16S rRNA 基因序列测定的方法对分离的乳酸菌进行了鉴定。结果表明：3 份发酵牦牛乳样品中乳酸菌数为1.04×104～2.10 ×106CFU/ml，酵母菌数为8.20×103～6.70×105CFU/ml；2 份奶渣样品中乳酸菌和酵母菌为0.2×10～1.0×10CFU/g；共分离15株乳酸杆菌、4株乳酸球菌和3株酵母；乳酸菌中10株为Lactobacillus paracasei、1株Lactobacillu fermentum、2株Lactobacillus reuteri、1株Lactobacillus brevis、1株Lactobacillus delbrueckii subsp.bulgaricus、2株Pediococcus acidilactici、另有2株分别为1株Pediococcu和1株Lactococcus菌株，未鉴定到种；L.paracasei为牦牛发酵乳制品中乳酸菌的优势种(占总分离株的55.6%)。
英文摘要: Lactic acid bacteria (LAB) and yeasts involved in production of traditional fermented yak milk products which are made by herdman families in Tibet area, were enumerated and isolated, and the strains of LAB were identified using conventional identification methods and 16S rRNA gene sequence determination method. The results showed that in 3 fermented yak milk, samples, the LAB and yeast counts range from 1.04×104 to 2.10×106 CFU/ml and from 8.20×103 to 6.70×105 CFU/ml, respectively, and in 2 cheese samples, the LAB and yeast counts range from 0.2×10 to 1.0×10 CFU/g; 15 Strains of Lactobacillus, 4 stains of lactic acid cocci and 3 stains of yeasts were isolated from fermented yak milk; The LAB species are identified as 10 strains of Lactobacillus paracasei (55.6% of the total LAB strains), 1 strain of Lactobacillus fermentum, 2 strains of Lactobacillus reuteri, 1 strain of Lactobacillus brevis, 1 strain of Lactobacillus delbrueckii subsp. bulgaricus, 2 strains of Pediococcus acidilactici and 2 strains of Pediococcu and Lactococcus which can not be identified according to the present method.