雪里蕻腌菜优良菌株分离、筛选  

Screening and indentification of the fine strain in producing potherb mustard pickle

作　　者：谢国芳[1,2] 谭书明[3] 桂峰[3] 

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵阳学院食品与制药工程学院,贵阳550005 [3]贵州大学生命科学学院,贵阳550025

出　　处：《食品科技》2013年第10期25-29,共5页Food Science and Technology

基　　金：贵州省重点实验室建设项目(黔科合计Z字[2012]4001);贵州省农业攻关项目(黔科合NY字[2011]3100号)

摘　　要：从5种优质雪里蕻腌制品中分离纯化出产酸微生物37株,通过试验确认发酵雪里蕻中优势微生物为乳酸菌。从产香能力、降解亚硝酸盐试验、氨基酸脱羧酶试验3方面考虑,最终筛选出3个菌株,分别为弯曲乳杆菌(Lactobacillus.curvatus)、植物乳杆菌(Lactobacillus.plantarum)、希腊魏斯氏菌(Weissella.hellenica)。The 37 kinds of microbes that can produce acid were isolated from 5 potherb mustard samples pickle. Assays proved that the microbes that can produce acid were the predominant microbes in the zymolytic potherb mustard. 3 strains were screened with 3 factors including ability of different strains producing acetaldehyde and degradation of nitrite and amino acid decarboxylases assay, 3 kinds of microorganism are found which are Lactobacillus. curvatus, Lactobacillus. plantarum and Weissalla. hellenica.

关 键 词：雪里蕻 腌菜 乳酸菌 分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]