能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选  

Screening Lactobacillus to inhibit spoilage microorganism isolated from film-forming pickle

作　　者：敖晓琳[1] 蒲彪[1] 蔡义民 陈岑[1] 胡爱华[1] 陈安均[1] 

机构地区：[1]四川农业大学,食品学院,四川雅安625014 [2]日本国际农林水产研究中心,日本茨城305-8686

出　　处：《食品工业科技》2014年第14期234-236,249,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31171726);四川省科技支撑计划项目(2012NZ0002)

摘　　要：从优质泡菜水中分离出的7株乳酸菌用于对引起泡菜生花的4种腐败菌进行抑菌实验,通过牛津杯法、液体培养(产膜、沉淀、液体混浊度),以及乳酸菌的发酵上清液对腐败菌抑菌率的测定,筛选出具有较强抑制4种腐败微生物生长和代谢的菌株SCP53(Lactobacillus plantarum)。将乳酸菌SCP53与腐败菌共同接种发酵萝卜,结果证实该菌株确实能起到抑制泡菜生花,改善泡菜品质的作用。Seven lactic acid bacteria strains isolated from high-quality pickle samples were screened to inhibit four kinds of spoilage microorganisms,which caused the pickle film. Lactobacillus plantarurn SCP53,which had strong antimicrobial activity to tested spoilage microorganisms,was selected by oxford cup method and liquid culture（film, precipitation,liquid turbidity,and inhibition rate to spoilage microorganisms）. SCP53 and spoilage microorganisms were inoculated to make radish pickle,and the results indicated that SCP53 could prevent the formation of film and improved the quality of pickle.

关 键 词：泡菜 乳酸菌 腐败菌 抑菌能力 筛选 

分 类 号：TS201.1[轻工技术与工程—食品科学]