云南自然发酵酸菜液中乳酸菌的分离鉴定及其发酵性能研究  

Isolation,Identification and Fermentation Performance of Lactic Acid Bacteria from Natural Fermented Sauerkraut Broth in Yunnan

作　　者：奎梦漪 薛桥丽[2] 康娇[3] 胡永金[3] 

机构地区：[1]云南大学生命科学学院,云南昆明650500 [2]云南农业大学图书馆,云南昆明650201 [3]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《安徽农业科学》2017年第8期107-109,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对云南自然发酵酸菜液中的优势乳酸菌进行分离、鉴定及发酵性能研究。[方法]从云南自然发酵酸菜液中分离出12株乳酸菌,经优选筛选出4株性状优良的乳酸菌(S-3、S-6、S-8和S-10),通过形态学观察及生理生化试验对其进行鉴定,并研究其发酵性能。[结果]经鉴定,S-3和S-6为植物乳杆菌(Lactobacilllus plantarum),S-8为肠膜明串珠菌(Leuconostoc mesenteroides),S-10为短乳杆菌(Lactobacillus brevis)。菌株S-6的发酵性能优良,产酸快,产酸量多,耐酸性较好,亚硝酸盐降解性能高,pH 3时仍能较好地生长。[结论]该研究结果可为了解云南传统酸菜发酵机制和控制酸菜发酵质量提供参考。[Objective] The isolation and identification of the dominant lactic acid bacteria in natural fermented sauerkraut in Yunnan were investigated,and the fermentation performance of the isolated strains was measured.[Method] 12 strains from the natural fermented sauerkraut broth in Yunnan were isolated,and four strains of lactic acid bacteria（S-3,S-6,S-8 and S-10） with the fine fermentation were screening out.According to their colony morphology,staining property and biochemical reaction characteristics,S-3 and S-6 are Lactobacilllus plantarum,S-8 is Leuconostoc mesenteroides and S-10 is Lactobacillus brevis.The strain S-6 has very good performance,such as fast acid-forming,large acid-output and high nitrite degradation capacity.At the same time,acid fastness of the strain S-6 shows the best among the 4 strains,which could grow very well under the condition of pH 3.[Conclusion] The results provide a reference for the fermentation mechanism of traditional sauerkraut and control the quality of the natural fermented sauerkraut in Yunnan.

关 键 词：酸菜 乳酸菌 分离 鉴定 发酵性能 

分 类 号：TS205.5[轻工技术与工程—食品科学]