泡菜中优良乳酸菌的筛选鉴定及生长特性的研究  

Screening,Identifying and Growth Characteristics of Lactic Acid Bacteria in Pickles

作　　者：范志平[1,2] 王修俊[1,2] 程艳波[2] 郑君花[2] 王丽芳[2] 

机构地区：[1]贵州大学发酵工程与生物制药省级重点实验室,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》2014年第3期10-14,26,共6页China Condiment

基　　金：贵州省农业攻关项目(黔科合NY字[2012]3018号)

摘　　要：为了解决自然发酵泡菜亚硝酸盐含量高、发酵周期长等问题,试验从新鲜自然发酵萝卜和辣椒中筛选出R1和C6两株产酸速度快,降解亚硝酸盐的乳酸菌,通过鉴定得出 R1为魏斯氏菌属,C6为明串珠菌属。对两株菌生长特性的研究得出：R1和C6的最适生长p H 值分别在6-8和5-8之间；两株菌能在NaCl浓度为2%-4%之间有良好的生长；R1和 C6的最适生长温度分别是28-35℃和28-32℃；R1和C6对亚硝酸盐的降解率分别为97.89%和98.43%。In order to solve the problems of long fermentation period and high nitrite content in natural fermented pickles,the test for screening two bacteria R1 and C6 ,which has fast acid production speed and can degrade nitrite from fermented radishes and peppers is conducted.Through identification,it is found that R1 is Weissella genus and C6 is Leuconostoc genus.The optimum growth characteristics of the two strains are：the optimal pH values for R1 and C6 are pH 6-8 and pH 5-8 respectively;the two strains can grow well with NaCl content of 2%-4%,the optimal growth temperatures are 28-35 ℃ and 28-32 ℃ respectively,the degradation rates to nitrite are 97.89% and 98.43% respective-ly.

关 键 词：自然发酵 亚硝酸盐 筛菌 生长特性 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]