Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco

被引：0

作者：

Liu W. ^{[1
]}

Han F. ^{[1
]}

Shi D. ^{[1
]}

Liu C. ^{[1
]}

Liu Q. ^{[1
]}

Guo L. ^{[1
]}

Li Y. ^{[1
]}

机构：

[1] Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Key Laboratory of Dairy Biotechnolo

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 09期

关键词：

fermented olive juice; isolation and identification; lactic acid bacteria; PacBioSMRT; pure culture method;

D O I：

10.13386/j.issn1002-0306.2020070385

中图分类号：

学科分类号：

摘要：

In order to isolate and preserve lactic acid bacteria strains in naturally fermented foods and enrich the diversity information of lactic acid bacteria in naturally fermented foods, pure culture method and Metagenomics 16S rRNA gene sequencing technology were used to isolate, identify lactic acid bacteria and study their diversity in fermented olive juices collected from Morocco in this paper. The results showed that 52 strains of lactic acid bacteria were isolated and identified from 2 fermented olive juices samples, belonging to 3 genera and 4 species. Lactococcus lactis was the dominant strain in fermented olive juice, occupying 42.31% of the total isolates. The strains of Lactobacillus plantarum and Enterococcus were also isolated. Based on PacBio SMRT sequencing technology, bacteria in olive juice were classified into 5 phyla, 40 genera and 80 species. The dominated strains were also Lactococcus lactis, in addition, Lactobacillus plantarum and Lactobacillus casei were also detected. © 2021 Authors. All rights reserved.

引用

页码：108 / 113

页数：5

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