四川麸醋醋醅中一株乳酸菌的筛选及鉴定  

Screening and Identification of a Lactic Acid Bacterium from Sichuan Bran Vinegar Brewing Mass

作　　者：郭明烨 刘军[1] 王洋[1] 郇阿梅[1] 韩志双[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2016年第5期23-29,共7页China Condiment

基　　金：发酵资源与应用四川省高校重点实验室资助(2009KFZ001)

摘　　要：从四川传统固态酿造工艺麸醋的醋醅中筛选出15株疑似乳酸菌菌株。通过对其抑菌性、产双乙酰能力、产酸速率和对不同酸度、培养温度、初始酒精度的耐受性能等指标的考察,最终得到了一株产乳酸多,并且具有抑菌性的乳酸菌E9。经微生物细胞和菌落形态、生理生化特征和分子生物学鉴定,确定此株乳酸菌E9为发酵乳杆菌(Lactobacillus fermentum)。Select 15 strains of suspected lactic acid bacteria from Sichuan bran vinegar brewing mass by traditional solid-state brewing process.By investigation of their antimicrobial activity,diacetyl production ability,acid production rates and the tolerance to different acidity,culture temperature,initial alcoho,finally,a strain of lactic acid bacterium E9 producing more lactic acid and with antimicrobial acitivity is gotten.By microbial cells and colony morphology,physiological and biochemical characteristics and molecular biology identification,this strain of lactic acid bacterium E9 is determined as Lactobacillus fermentum.

关 键 词：麸醋 乳酸菌 乳酸 双乙酰 抑菌性 

分 类 号：TS201.57[轻工技术与工程—食品科学]