东北传统甜酸茶中乳酸菌分离鉴定及益生特性研究

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摘 要：本文采用传统分离法从东北传统发酵饮品甜酸茶中得到乳酸菌，并对其进行分子生物学鉴定和生理生化鉴定，同时评价乳酸菌的安全性。结果表明，两株乳酸菌BIAN-tsc1和BIAN-tsc2经16S rDNA和生理生化鉴定分别为植物乳杆菌和棒状乳杆菌，无溶血性和抗生素抗性，安全性高。

关键词：甜酸茶；乳酸菌分离鉴定；安全性评价；抗氧化性

Isolation and Identification of Lactic Acid Bacteria in Traditional Tiansuancha in Northeast China and Evaluation on Their Probiotic Properties

XU Shihang， ZHENG Yan， YUE Songye， ZHU Qiongyao， ZHAO Yu， BIAN Xin*

（Harbin University of Commerce， Harbin 150028， China）

Abstract： This article uses traditional isolation methods to obtain lactic acid bacteria from Tiansuancha， a traditional fermented beverage in Northeast China， and conducts molecular biology identification and physiological and biochemical identification， while evaluating the safety of lactic acid bacteria. The results showed that the two lactic acid bacteria BIAN-tsc1 and BIAN-tsc2 were identified as Lactobacillus plantarum and Lactobacillus coryniformis respectively by 16S rDNA and physiological and biochemical identification， without hemolysis and antibiotic resistance， and with high safety.

Keywords： Tiansuancha; isolation and identification of lactic acid bacteria; safety evaluatio; antioxidant properties

甜酸茶是發源于中国北方的一种以小米和大豆等谷物为原料经自然发酵制成的饮品。（剩余4094字）

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