14株乳酸菌产酸抗盐特性研究  

Study on the Acid-producing and Salt-resisting Characteristics of 14 Strains of Lactic Acid Bacteria

作　　者：罗丽蓉 李宏洋 李升[2] LUO Lirong;LI Hongyang;LI Sheng(College of Life Sciences,Guizhou University,Guiyang,Guizhou 550025,China;Institute of Agro-bioengineering,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学农业生物工程研究院,贵州贵阳550025

出　　处：《山地农业生物学报》2021年第6期76-80,共5页Journal of Mountain Agriculture and Biology

基　　金：贵州省朝天椒产业集群建设项目(2020);贵州大学培育项目(贵大培育201949)。

摘　　要：乳酸菌特别是乳杆菌是泡椒发酵过程中的风味微生物。为探究乳酸菌的产酸特性,研究选取从发酵辣椒产品中分离筛选的14株乳酸菌作为试验材料。通过测OD值、pH、消耗碱的量、活菌数,对14株乳酸菌的生长繁殖、产酸强弱、总酸度、抗盐性进行分析比较。结果表明,编号为5-1(Lactobacillus plantarum)和29-1(Lactobacillus alimentarius)的2株菌生长性能好、产酸能力强且适合低盐环境生长,因此可作为纯种强化低盐发酵泡椒的优良菌种。Lactic acid bacteria,especially Lactobacillus,are the flavor microorganism in the fermentation process of pickled pepper.In order to explore the acid-producing properties of lactic acid bacteria,14 strains of lactic acid bacteria isolated and screened from fermented pepper were selected as experimental materials.The growth and reproduction,acid production strength,total acidity and salt resistance of 14 strains of lactic acid bacteria were analyzed and comparedby measuring the OD value,pH,consumption of the alkali and viable count.The results showed that the strains numbered 5-1(Lactobacillus plantarum)and 29-1(Lactobacillus alimentarius)had good growth performance,strong acid production capacity,and were suitable for low salt environment,so they could be used as excellent strains of pure strain to enhance low salt fermentation of pickled pepper.

关 键 词：乳酸菌 生长性能 PH 产酸特性 抗盐性 

分 类 号：TS201.3[轻工技术与工程—食品科学]