%0 Journal Article
%T Construction and Composition Diversity of a Lactic Acid Bacterial Community SFC-2<br>秸秆发酵乳酸菌复合系SFC-2的构建及其组成多样性研究
%A GAO Li-juan
%A WANG Xiao-fen
%A YANG Hong-yan
%A LI Xian-mei
%A CUI Zong-jun
%A <br>高丽娟
%A 王小芬
%A 杨洪岩
%A 李献梅
%A 崔宗均
%J 环境科学
%D 2007
%I 
%X To obtain the community that could accelerate the fermentation of the air-dried crop straws, a lactic acid bacteria community SFC-2 was constructed from the natural fermented products of the corn straw and rice straw by continuous restricted subcultivation in the MRS-S broth. The SFC-2 could lower the pH of the broth quickly, and produce high amount of lactic acid. The microbial composition of the SFC-2 became stable from the 25th generation according to the results of denaturing gradient gel electrophoresis (DGGE). The pH value of the SFC-2 dropped to 3.8 and the amount of lactic acid reached 10.64 mg·mL-1 after 12 h cultivation in the broth, which contained 64% L-(+) lactic acid. Using morphological methods, four strains were isolated from the SFC-2 and they all belonged to Lactobacillus. The closest species were L. fermentum, L. plantarum, L. paracasei and L. paracasei sub sp., respectively. At the same time, the composition of the SFC-2 was also analyzed by constructing 16S rDNA clone library. The results of 16S rDNA sequencing showed that the closest species of seven clones were mainly L. fermentum, L. plantarum and L. paracasei. In clone libraries, 76.3% belonged to L. fermentum, 20.3% belonged to L. plantarum and 3.4% belonged to L. paracasei.
%K straw fermentation
%K lactic acid bacteria
%K community
%K diversity
%K clone library<br>秸秆发酵
%K 乳酸菌
%K 复合系
%K 多样性
%K 克隆文库
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=3FF3ABA7486768130C3FF830376F43B398E0C97F0FF2DD53&cid=A7CA601309F5FED03C078BCE383971DC&jid=64CD0AA99DD39F69401C615B85F123EF&aid=BC85E858628321E1EDCAE1FC326D6E7E&yid=A732AF04DDA03BB3&vid=D3E34374A0D77D7F&iid=94C357A881DFC066&sid=61EDB4BBA42E40FF&eid=6B48C3DA6EA0194C&journal_id=0250-3301&journal_name=环境科学&referenced_num=5&reference_num=21