羊胃、羊奶和佩科里诺干酪柠檬酸发酵乳酸杆菌的分类

Zentralblatt für Bakteriologie Mikrobiologie und Hygiene: I. Abt. Originale C: Allgemeine, angewandte und ?kologische Mikrobiologie Pub Date : 1981-12-01 DOI:10.1016/S0721-9571(81)80028-2

Franco Dellaglio , Severino Arrizza , Antonio Ledda

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引用次数: 12

摘要

从羊胃、羊凝乳膏、羊奶和佩科里诺罗马诺干酪中分离得到柠檬酸发酵乳酸菌330株。采用DNA-DNA杂交试验对4个生理类群的52株代表性菌株进行了亲缘关系检测。从羊胃和羊凝乳膏中分离得到的异发酵菌株大部分属于罗伊氏乳杆菌，其余与发酵乳杆菌有关。主要从罗马佩科里诺干酪中分离出的柠檬酸发酵乳酸杆菌与植物乳杆菌具有高度的遗传同源性。只有一株菌株与干酪乳杆菌相似。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Classification of Citrate Fermenting Lactobacilli Isolated from Lamb Stomach, Sheep Milk and Pecorino Romano Cheese

Three hundred and thirty strains of citrate-fermenting lactobacilli were isolated from lamb stomach, lamb rennet paste, sheep milk and Pecorino Romano cheese.

Fifty-two representative strains belonging to four physiological groups were checked for their genetic relationship using the DNA-DNA hybridization test. Most of the hetero-fermentative strains, isolated from lamb stomach and lamb rennet paste belonged to Lactobacillus reuteri, while the others were found to be related to L. fermentum. The homofermentative citrate-fermenting lactobacilli, isolated mainly from Pecorino Romano cheese, shared high levels of genetic homology with L. plantarum. Only one strain was found to be similar to L. casei.

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Zentralblatt für Bakteriologie Mikrobiologie und Hygiene: I. Abt. Originale C: Allgemeine, angewandte und ?kologische Mikrobiologie

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