遏蓝菜发酵过程中微生物菌群演变规律及菌株分离鉴定  

The Regularity of Microflora Evolution and the Separation of Bacterial Strain in the Process of Arvenus Fermentation

作　　者：李扬扬[1] 梁瑞峰[1] 李丽红[1] 王向东[1] 

机构地区：[1]山西师范大学工程学院,山西临汾041004

出　　处：《农产品加工（创新版）（中）》2013年第10期76-78,共3页Farm Products Processing

基　　金：教育部"国家级大学生创新创业训练计划项目(201210118010)"

摘　　要：将遏蓝菜发酵30 d,每隔3 d从汁液中采样,利用MRS与PDA培养基进行分离纯化,获得6株菌株,其中1株酵母菌、1株未确定菌、4株乳酸菌。研究发现,遏蓝菜发酵过程中3~6 d优势微生物是酵母菌;之后优势微生物菌群为乳酸菌,6~15 d主要为乳球菌;15~30 d主要为乳杆菌,即植物乳杆菌、短乳杆菌。The samples are obtained every 3 d from the A^venus fermentation liquid for 30 d. 6 bacteria strains are separated by using the medium of MRS and PDA, in which 1 strain is Saccharomycete, 1 strain is undetermitetion, and 4 strains are LactobaciUus. It can be concluded that during the Arvenus fermentation, Saccharomycete is the good floral from 3 to 6 days, following is Lactic acid bacteria, especially Lactococus lactics from 6 to 15 days, and transform into LactobaciUus, especially Lactococus plantarum and Lactococus brevis from 15 to 30 days.

关 键 词：遏蓝菜 发酵 酵母菌 乳酸菌 鉴定 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]