酱醪嗜盐四联球菌的分类及特性研究

Classification and characteristics of Tetragenococcus halophilus derived from moromi

摘要:

[目的]对酱油酱醪来源的嗜盐四联球菌进行分类，并比较菌株的生理特性。[方法]采用多位点序列分型和糖类代谢聚类分析相结合的方法对菌株进行分类，通过菌株对环境耐受性分析研究菌株的生理特性。[结果]酱醪来源的12株嗜盐四联球菌被分为两个类群，菌株所属类别与其分离的原生环境存在一定的关联性。嗜盐四联球菌C25、C33、C3、R55耐高盐及高糖能力均较强，菌株C1、R44和R23耐高盐能力较强。虽然嗜盐四联球菌普遍不耐酸，但是菌株C33和R44在酸性培养体系（pH 5.0）中仍能正常生长。较低的培养温度（15℃和25℃）对嗜盐四联球菌的生长有显著抑制。[结论]采用基因型与表型结合的方式成功将酱醪来源的嗜盐四联球菌归为2个类群，不同类群的菌株在耐高渗等生理特性上具有差异性。

Abstract:

[Objective] This study aims to classify Tetragenococcus halophilus strains from soy sauce moromi mash using taxonomy analysis, and to characterize these strains. [Methods] T. halophilus strains were classified using multilocus sequence typing combined with cluster analysis of their carbohydrates metabolisms. Physiological characteristics of T. halophilus strains were studied by analyzing their tolerance to stress.[Results] Twelve T. halophilus strains of soy sauce mash origin were classified into two groups. The cluster or group type of individual strain is correlated with the environment where it derived from. T. halophilus strains C25, C33, C3 and R55 tolerated osmotic stress (high concentrations of sugar and salt), whereas strains R44, C1 and R23 exhibited better resistance to high concentrations of salt. Growth of stains C33 and R44 in acidic medium (pH 5.0) was not significantly inhibited though T. halophilus generally grows poorly under acidic conditions. Growth of T. halophilus strains was significantly inhibited when grown at low temperatures (15℃ and 25℃). [Conclusion] T. halophilus strains from soy sauce moromi mash origin were classified into two groups, using the methods based on genotype and phenotype categorizing. Strains from different groups exhibit differences in physiological characteristics.