自然发酵辣椒中天然微生物的分离与鉴定  

Isolation and Identification of Microbe in Natural Fermented Pepper

作　　者：朱隆绘[1,2] 王修俊[1,2] 艾静汶[2] 周沅洁[2] 范志平[2] 程艳波[2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学化学与化工学院,贵阳550025

出　　处：《中国调味品》2013年第2期30-33,共4页China Condiment

基　　金：贵州省农业攻关项目(黔科合NY字[2012]3018号);贵阳市科技重大专项([2010]筑科农合同字第8-2号)

摘　　要：为探究自然发酵辣椒中的天然微生物,对其进行微生物的分离和鉴定,通过生理生化实验结果并对比《伯杰氏系统细菌学手册》,其结果为自然发酵辣椒中G(+)菌为优势菌种;筛选出的9株G(+)菌中R1,R3,T1,T2为植物乳杆菌(Lactobacillus plantarum),M3,R2为植物乳球菌(Lactococcus galac-tococcus),M2,M4为枯草芽孢杆菌(Bacillus subtilis),M1为短小芽孢杆菌(Bacillus pumilus)。In order to study the microbe in natural fermented pepper, microbial separation and identification are conducted. Through physiological and biochemical experiments results and referring to Bergey＇s Manual of Systematic Bacteriology, the results demonstrate that in fermented pepper, the gram-positive bacteria are dominant strains. Within the selected nine bacterial colonies, R1, R3, T1, T2 are Lactobacillus plantarum; M3, R2 are Lactococcus galactococcus; M2, M4 are Bacillus subtilis; M1 is Bacillus pumilus.

关 键 词：自然发酵辣椒 乳酸菌 芽孢杆菌 分离 鉴定 

分 类 号：TS201.1[轻工技术与工程—食品科学]