自然发酵辣椒中乳酸菌的分离及其发酵性能研究  

The Isolation and Fermented Charactertics of Lactobacillus from Natural Fermentation Peppers

作　　者：赵玲艳[1] 邓放明[1] 杨抚林[1] 孙耿[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科学》2005年第10期82-86,共5页Food Science

基　　金：国家农业部948项目(2003-T-18)

摘　　要：本文简单介绍了从自然发酵辣椒中分离和鉴定优良乳酸菌的方法。从中选育出三株乳酸菌Lact1和Lact2,Lact3,并对这三株菌株的特性进行了研究。结果表明:Lact1、Lact2和Lact3这三株乳酸菌在产酸速度、耐盐性等方面都适合用来发酵辣椒。In this article, the method of isolation and some fermented charactertics of Lactobacillus from naturally fermented peppers were presented. Lact 1, Lact 2 and Lact 3 were isolated and their charactertics are studied in this paper. The results were that Lact 1, Lact 2 and Lact 3 showed obvious lactic acid productivity and provided by ideal bacteria for peppers fermentation.

关 键 词：发酵辣椒 乳酸菌 分离与特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]