辣椒红酸汤中乳酸菌分离与鉴定

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Abstract： Objective：To isolate and identify dominant lactic acid bacteria from traditional fermented chili red sour soup in Guizhou province， providing a basis for its fermentation research and functional application.Method： Samples of chili red sour soup were collcted from Kaili city and Danjiang town in Leishan county，and lactic acid bacteria were isolated using pure culture techniques.Biochemical characteristics of the strains were analyzed through morphological observation of colonies，glucose gas production tests，and hydrogen peroxide enzyme tests， combined with molecular biological identification via16SrRNA gene sequencing. Result：A total of 32 strains of lactic acid bacteria were isolated，including8strains ofLactobaciluscasei，5strainsofLactobacillus paracasei， 2 strains ofLactobacillus zymae，2 strains of Lactobacillus sp.，1 strain of Lactobacillus paracasei subsp.，and 1 strain of Lactobacilus pentosus.The glucose gas production test showed that5 strains were heterofermentative lactic acid bacteria，while27strains were homofermentative lacticacid bacteria.There were diferences in the types and quantities of lactic acid bacteria insamples from different regions，with Kaili citysamples mainly consistingof Lactobacillus plantarum，and Danjiang town samples mainlyconsisting of Lactobacillus casei. Conclusion： Traditional chiliredsoursoupfromGuizhouisrichinlacticacidbacteria，andthedistributionofstrainsshowsregionaldiferences. This study provides natural resources and theoretical foundations for the fermentation applications and functionalresearchoflacticacidbacteria.

Keywords： chili red sour soup; lactic acid bacteria; separation; identification

棘椒红酸汤是一种由新鲜红辣椒经自然发酵制成的传统发酵食品，在贵州省分布广泛[]。（剩余3539字）