黑蒜加工过程中内生细菌的分离鉴定及其增效作用的研究

Separation and identification of endophytic bacteria strains and its increase effect in the production process of black garlic

摘要: 本文对黑蒜加工不同时期样品中的内生细菌进行分离鉴定,从中分离出1株芽孢杆菌,通过形态特征观察及16S r DNA序列测定对其进行鉴定,结果表明该菌为枯草芽孢杆菌,在大蒜汁培养基中生长时,具有生长旺盛、耐热性强、产黑色素的特点。将其回接到生蒜瓣上,50℃条件下48 h蒜瓣变为黑色,而未接种的蒜瓣则变为淡黄色,说明该菌液对大蒜由白蒜变为黑蒜有一定的贡献。这为研究黑蒜的形成机理提供了数据佐证,为进一步开发黑蒜发酵菌剂奠定了实验基础。

Abstract: One endophytic bacillus bacteria from different time of Garlic cloves production was isolated and identified.The strain was identified by morphological characteristics and 16S- r DNA sequence alignment. It was Bacillus subtilis with the characteristics of vigorous growth,melanin production and high temperature resistance.At50 ℃,the raw garlic cloves which inoculated with the bacteria turned black after 48 h,those not inoculated became yellowish only. The strain had some help to the process of raw garlic changing into black garlic. The results can provide supporting data for the research of black garlic formation mechanism,and made the contribution to further development of black garlic fermented bacteria agent.