%0 Journal Article
%T Lactic acid bacteria diversity in fermented cabbage estimated by Culture-dependent and-independent methods<br>培养和非培养方法分析发酵白菜卤乳酸菌的多样性
%A Pingmei Yan
%A Zhen Chen
%A Wentong Xue
%A Xiaohui Chang
%A Dongmei Kong
%A Hui Zhang
%A <br>燕平梅
%A 柴政
%A 薛文通
%A 畅晓晖
%A 孔冬梅
%A 张惠
%J 微生物学报
%D 2009
%I 
%X 目的]为了探明发酵白菜体系中乳酸菌的多样性和优势乳酸菌.方法]采用培养和非培养的16SrRNA基因同源性分析发酵白菜卤中乳酸菌的多样性.结果]从培养平板分离得到的90株乳酸菌鉴定为Lactobacillus属和Leuconostoc属.通过对115个16s rRNA基因序列对比发现非培养样品的乳酸菌为Lactobacillu属,Pediococcus属Leuconostoc 属,Weissella 属.结论]非培养样品的乳酸菌多样性较培养方法丰富.两种方法分析的结果显示上Lactoacillus plantarum为发酵白菜体系中优势乳酸菌之一.
%K Keywords: fermented cabbage
%K lactic acid bacteria
%K culture-dependence
%K culture-independence<br>酸白菜
%K 乳酸菌
%K 多样性
%K 培养
%K 非培养
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A3C6BA55AB623B90FA9104CFFC826F3C&aid=0EF8F92BD8272AE8CFB054DA6A7B0D20&yid=DE12191FBD62783C&vid=2A3781E88AB1776F&iid=38B194292C032A66&sid=663FF78B2ADE7A2D&eid=3BAAE0DA6093AC05&journal_id=0001-6209&journal_name=微生物学报&referenced_num=1&reference_num=26