辣泡菜中乳酸菌的筛选以及理化性质的鉴定  

Selection and Identification of Physical and Chemical Properties of Lactic Acid Bacteria from Spicy Fermented Vegetables

作　　者：冯爱娟[1,2] 谢汝祝 任海琪 叶茂 FENG Ai-juan XIE Ru-zhu REN Hai-qi YE Mao(School of Food and Biological Technology, Guangdong Industry Technical College, Guangzhou 510300, Chinas2. Engineering and Technology Development Center of Special Condiments in Guangdong Colleges and Universities, Guangzhou 510300, China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广州510300 [2]广东高校特色调味品工程技术开发中心,广州510300

出　　处：《中国调味品》2017年第10期143-146,共4页China Condiment

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);国家青年科学基金项目(31500102);"创新强效工程"之自主创新能力提升项目(1A10205)

摘　　要：以辣泡菜中的乳酸菌作为研究对象,从3批不同来源的材料中筛选出11株乳酸菌,经过对比产酸量,最后筛选2株产酸量较高的菌株。通过形态特征、菌落特征、生理生化特征等初步鉴定,结果表明2株菌均可以进行乳酸发酵,其中R菌株为Lactobacillus plantarum,HPC7菌株为Bacillus toyonensis。The lactic acid bacteria in spicy fermented vegetables are studied,select 11 strains of Lactobacillus from 3 batches of different sources of materials as the object of the study. After comparing their acid production,select 2 strains of lactic acid bacteria which produce more acids. Finally, by identifying their morphological feature, colony characteristics and physiological and biochemical characteristics, etc. preliminarily,the result shows that the 2 strains can produce lactic acid and strain R is Lactobacillus plantarurns, while HPC7 is Bacillus toyonensis.

关 键 词：乳酸菌 泡菜 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]