東北傳統(tǒng)甜酸茶中乳酸菌分離鑒定及益生特性研究

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摘 要：本文采用傳統(tǒng)分離法從東北傳統(tǒng)發(fā)酵飲品甜酸茶中得到乳酸菌，并對其進(jìn)行分子生物學(xué)鑒定和生理生化鑒定，同時評價乳酸菌的安全性。結(jié)果表明，兩株乳酸菌BIAN-tsc1和BIAN-tsc2經(jīng)16S rDNA和生理生化鑒定分別為植物乳桿菌和棒狀乳桿菌，無溶血性和抗生素抗性，安全性高。

關(guān)鍵詞：甜酸茶；乳酸菌分離鑒定；安全性評價；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(fā)源于中國北方的一種以小米和大豆等谷物為原料經(jīng)自然發(fā)酵制成的飲品。（剩余4094字）