自然发酵辣椒酱中乳酸菌的分离与鉴定  

Isolation and identification of lactic acid bacteria from natural fermentation peppers

作　　者：沙漠[1] 逄焕明[1] 古丽娜孜[1] 李静[1] 殷勇[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品与机械》2012年第1期35-37,143,共4页Food and Machinery

基　　金：国家科技人员服务企业行动项目(编号:SQ2009GJG40006)

摘　　要：从自然发酵的辣椒酱中分离出产酸量高、生长良好的菌株,经过形态学鉴定、生理生化特性及发酵性能试验,最终选定Lact.1和Lact.2两株适用于发酵辣椒试验的乳酸菌。鉴定结果表明Lact.1为植物乳酸杆菌(Lactobacillusplanetarium),Lact.2为肠膜明串珠菌(Leuconostocmesenteroides)。试验结果表明两株乳酸菌产酸速度快,最适生长温度在30℃到40℃之间,最适生长pH 6.0,当食盐浓度在7%以下能生长。Strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from naturally fermented peppers.Systematic identification in morphology,physiology and biochemistry,fermentation performance choose that Lact.1 and Lact.2 for chili-jam fermentation.The results indicated that Lact.1 was Lactobacillus planetarium and Lact.2 was Leuconostoc mesenteroides.Lact 1 and Lact 2 had good lactic acid productivity in the optimum temperature between 30 ℃ to 40 ℃ and the optimum pH 6.0 and could grow well in the salt concentration of 7%.

关 键 词：发酵辣椒 乳酸菌 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]