四川泡菜乳酸菌的分离鉴定及其特性研究  

Isolation,identification and characteristics of lactic acid bacteria from sichuan pickles

作　　者：汪红[1] 曹瑜[1] 罗时宇[1] 吴航静 刘芳[1] 曹毅[1] 乔代蓉[1] 

机构地区：[1]四川大学生命科学学院四川省生物信息与代谢工程共享实验平台,成都610064

出　　处：《四川大学学报（自然科学版）》2008年第6期1509-1512,共4页Journal of Sichuan University(Natural Science Edition)

基　　金：教育部新世纪优秀人才支持计划项目(NCET-05-0785);四川省科技平台项目(07PT-03);四川大学大学生创新性实验计划项目

摘　　要：以6种四川泡菜汁为材料，分离到11株菌，均为革兰氏阳性菌株，接触酶实验呈阴性．从中筛选出一株产酸能力强、生长速度快的菌株，菌株编号为0708262—1．采用乳酸定性分析测出该菌发酵产物为乳酸．之后经Biolog微生物鉴定仪进一步鉴定，确定该菌株为Lacto．coccus lactis．该菌株的最适生长pH为5～7，最适生长温度为30℃，最适生长盐浓度为0～5％．11 strains of lactic acid bacteria were isolated and identified from six sorts of SiChuan pickles. These strains were all Gram positive bacterium and their results of catalase test showed negative. A acid high- yield strain with rapid growth was selected from these 11 strains, designating as 0708262-1. On the basis of fermentation characteristics research on the strain as well as its morphology, physiological and biochemical features studied by Biolog system, the strain was identified as Lactococcus lactis. Its optimum growth pH is 5 7, growth temperature is 30 ℃ and the optimum growth salt concentration is 0-5 %.

关 键 词：四川泡菜 乳酸菌 分离鉴定 

分 类 号：Q93[生物学—微生物学]