发酵辣椒中一株乳酸菌的分离鉴定及其生长特性的研究  

Study on Isolation,Identification and Growth Characteristics of Lactic Acid Bacteria from Fermented Pepper

作　　者：王丽芳[1,2] 王修俊[1,2] 郑君花[1,2] 杨志波[1,2] 王纪辉[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学发酵工程与生物制药重点实验室,贵阳550025

出　　处：《中国调味品》2014年第6期67-72,共6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：为生产纯菌乳酸菌发酵剂储备菌株，通过乳酸菌分离培养基从自然发酵辣椒汁中分离出一株生长性能较好的乳酸菌W-1，对其进行形态特征观察、生理生化、16S rDNA序列测序及生长特性实验，鉴定结果表明：菌株W-1为一株戊糖片球菌（Pediococcus pentosaceus）；实验结果表明：菌株W-1最适生长温度在30-35℃之间，在发酵前期产酸速度较快，对盐浓度具有一定的耐受能力，适合用于发酵辣椒。该研究为辣椒发酵菌剂的制备储备了菌株。In order to isolate and screen lactic acid bacteria with good performance and high quality for the production of strains of pure lactic acid bacteria starters, one strain of LAB with good growth is isolated and purified from natural fermented pepper sauce through the medium in this study. The results indicate that this bacterium is Pediococcus pentosaceus through the experiments of characterization of morphology, properties of physiological and biochemical and 16S ribosomal DNA identification. Growth characteristics of the bacterium show that the optimum growing temperature is 30-35 ℃ and this bacterium has fast lactic acid production rate in the pre-fermentation acid production and exhibits excellent tolerance to salt and pH. The results show this bacterium is suitable for pepper fermentation and is reserved for making starter cultures.

关 键 词：戊糖片球菌 分离鉴定 生长特性 

分 类 号：TS205.5[轻工技术与工程—食品科学]