肠膜状明串珠菌葡聚糖亚种的分离鉴定及产乳酸研究  

Isolation,Identification of Leuconostoc Mesenteroides Subsp. Dextranicum and Study on Acid-Production Conditions

作　　者：熊元林[1] 阳晗[1] 刘雯雯[1] 丁泽琴[1] 

机构地区：[1]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《化学与生物工程》2010年第6期59-61,共3页Chemistry & Bioengineering

基　　金：武汉生物工程学院校基金资助项目(200704)

摘　　要：从传统泡菜中分离出27株乳酸菌,经过初筛和复筛得到产乳酸量较高的菌株PC09,经鉴定该菌属肠膜状明串珠菌葡聚糖亚种(Leuconostoc mesenteroides subsp.dextranicum);从番茄汁添加与否、发酵温度、转速、接种量等方面对PC09产酸条件进行了研究。结果表明,在添加1%(体积分数)番茄汁、发酵温度为33℃、转速为100 r.min-1、接种量为2.0%的最佳产酸条件下,产酸量达到4.17%。Total 27 strains of lactic acid bacteria were isolated from home-made pickles.After screening and re-screening,strain PC09 producing higher amount of lactic acid was obtained and determined as Leuconostoc mesenteroides subsp.dextranicum.The acid-production conditions for PC09 such as the tomato juice adding or not,fermentation temperature,rotating speed,inoculum amount were studied.The results showed that the acid-production reached 4.17% under the optimum conditions as follows：adding 1% tomato juice,fermentation temperature 33℃,rotating speed 100 r·min-1 and inoculum amount 2.0%.

关 键 词：泡菜 乳酸菌 乳酸 发酵 正交实验 

分 类 号：Q939.9[生物学—微生物学] TS201.3[轻工技术与工程—食品科学]