戊糖乳杆菌的分离及其发酵特性  

Isolation of Lactobacillus pentosus and its fermentation properties

作　　者：陈加红[1] 范丽平[1] 沈晶晶[1] 

机构地区：[1]杭州万向职业技术学院,浙江杭州310023

出　　处：《浙江农业学报》2014年第2期478-482,共5页Acta Agriculturae Zhejiangensis

基　　金：浙江省大学生科技创新活动计划项目(2013R452006);杭州市科技发展计划项目(20091832B13)

摘　　要：对酱腌菜中的戊糖乳杆菌进行分离鉴定后研究其在蔬菜汁培养基中生长特性,并利用优良戊糖乳杆菌菌株发酵泡菜。结果分离得到11株乳酸杆菌,5株为戊糖乳杆菌,其中2株戊糖乳杆菌在蔬菜汁培养基中生长良好,分别为戊糖乳杆菌Mao6.2和戊糖乳杆菌Tang3.2。利用这两株菌分别接种发酵泡菜,结果表明,发酵时间较自然发酵泡菜短,且产品感官品质优良。To screen good strains for pickle starter , several strains of Lactobacillus pentosus were isolated and identified from the traditional fermented pickles .Their growth characteristics in the medium of vegetable juice were studied and the excellent L.pentosus strain was used to ferment pickles.Eleven Lactobacillus strains were isolated from traditional fermented food, 5 strains were identified as L.pentosus.Among them, 2 strains showed better growth in vegetable juice medium.L.pentosus strains Mao6.2 and Tang3.2 were then inoculated into the ferment pickles . After 2 days incubation, pickles by the test strains demonstrated better characteristics than that fermented by natural process based on the production level of the lactic acid and sensory evaluation .

关 键 词：戊糖乳杆菌 发酵 泡菜 

分 类 号：TS201[轻工技术与工程—食品科学]