泡菜汁中乳酸菌优良菌株筛选及生长与发酵特性研究  

The Screening of Superior Lactic Acid Bacteria Strains in Pickle Juice and Research on Their Growth & Fermentation Characteristics

作　　者：刘芳[1] 边名鸿[1] 游见明[1] 易炤兴[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2012年第11期23-28,共6页China Condiment

基　　金：四川省教育厅自然科学重点项目(11ZA260);四川省自贡市重点科技计划项目(2011N067)

摘　　要：从自然发酵泡菜汁中分离筛选乳酸菌优良菌株,并对其生长与发酵特性进行研究。从分离到的13株乳杆菌中筛选出11株产乳酸菌株,通过测定菌液OD值、pH值和亚硝酸盐降解率,筛选出2株生长速度快、发酵活力高、亚硝酸盐降解能力强的优良菌株;通过测定不同初始pH、不同培养温度、不同盐浓度下的菌液OD值和总酸度,得2株优良菌株最佳生长和产酸条件。试验可为纯菌种泡菜发酵剂的研究奠定理论基础。Superior strains of lactic acid bacteria are separated and screened from naturally fermented pickle juice, and research is conducted on their growth and fermentation characteristics. 13 strains of Lactobacillus are extracted from the pickle juice, out of which 11 lactic-acid-producing strains are screened. On the basis of the measurement of their OD values, pH values and nitrite degradation rates, two superior strains characterized by fast growth, high fermentation activity and great nitrite degradation ability are screened out. The best growth and acid production conditions of the 2 strains are figured out by measuring the differences of their initial pH values, culture temperatures, OD values in various salinities and total acidity. The experiment lays a theoretical foundation for the study of pickle leavening agents of pure cultured mycelium.

关 键 词：泡菜汁 乳酸菌优良菌株 分离 筛选 生长与发酵特性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]