贵州发酵辣椒中优良乳酸菌的分离鉴定及生长特性研究  

Study on isolation, identification and growth characteristics of excellent lactic acid bacteria from fermentated pepper of Guizhou

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

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

出　　处：《食品科技》2014年第10期17-21,共5页Food Science and Technology

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：为了给人工接种发酵辣椒提供高品质的优良菌株,通过乳酸菌分离培养基从自然发酵辣椒汁中分离出一株产酸能力较强、生长良好的优势菌株R-2,对R-2菌株进行形态特征、生理生化特征鉴定和16S rDNA序列测序,鉴定结果表明:R-2菌株为植物乳杆菌(Lactobacillus plantarum)。对其生长特性研究表明:菌株R-2对pH和NaCl浓度具有较强的耐受能力,这株菌在产酸能力、耐酸耐盐性等方面都适合用于发酵辣椒的生产。In order to screen lactic acid bacteria with good performance and high-quality for the fermentation pepper, one dominant strains of LAB with high acid-producing and good growth was isolated and purified from natural fermentation pepper through the medium in this study. The results indicated that this stains was Lactobacillus plantarum though characterization of morphology, properties of physiological and biochemical and 16S rDNA identification. Growth characteristics of the strains showed this strains exhibited excellent tolerance to NaCI and pH. The results showed this strains in acid productivity, tolerance to Nacl and pH was suitable for pepper fermentation.

关 键 词：乳酸菌 分离鉴定 产酸能力 生长特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]