低盐榨菜中乳酸菌分离及其生物学特性研究  

Isolation of Lactic Acid Bacteria from Low-Salt Pickles and Study on Their Biological Characteristics

作　　者：刘冉[1] 顾翰琦[2] 冯楷斌 周英昊 邵玲智 LIU Ran;GU Han-qi;FENG Kai-bin;ZHOU Ying-hao;SHAO Ling-zhi(Experimental Management Center,School of Biology and Food Science,Hebei Minzu Normal University,Chengde 067000,China;School of Biology and Food Science,Hebei Minzu Normal University,Chengde 067000,China;Chengde Academy of Agricultural and Forestry Sciences,Chengde 067000,China)

机构地区：[1]河北民族师范学院生物与食品科学学院,实验管理中心,河北承德067000 [2]河北民族师范学院生物与食品科学学院,河北承德067000 [3]承德市农林科学院,河北承德067000

出　　处：《中国调味品》2025年第4期115-118,共4页China Condiment

基　　金：河北省科技厅重点研发计划(22322803D)。

摘　　要：现代人对于低盐、低添加剂食品的需求逐渐增加,摄入高盐会导致很多慢性疾病产生,传统榨菜加工工艺中含有大量的盐,抑制了榨菜中乳酸菌的生物活性,并且会产生高盐废水,造成环境污染。该研究从低盐榨菜中分离出3株乳酸菌,分别为弯曲乳杆菌Lactobacillus curvatus(A)、嗜柠檬酸明串珠菌Leuconostoc citreum(B)和植物乳杆菌Lactobacillus plantarum(C),并对3株乳酸菌进行生物学特性研究。研究结果表明,菌株嗜柠檬酸明串珠菌(B)的耐盐性、生长速率和产酸能力均高于弯曲乳杆菌(A)和植物乳杆菌(C)。通过了解乳酸菌的生长代谢特性以优化榨菜发酵工艺,提高乳酸菌的活力和代谢效率,从而改善低盐榨菜的口感和质地。Modern people's demand for low-salt,low-additive foods is gradually increasing.High-salt intake can lead to many chronic diseases.Traditional processing technology of pickles contains a large amount of salt,which inhibits the biological activity of lactic acid bacteria in pickles and produces high-salt wastewater,causing environmental pollution.In this study,a total of three strains of lactic acid bacteria are isolated from low-salt pickles,namely Lactobacillus curvatus(A),Leuconostoc citreum(B)and Lactobacillus plantarum(C),and the biological characteristics of the three strains of lactic acid bacteria are studied.The research results show that the salt tolerance,growth rate and acid production capacity of strain Leuconostoc citreum(B)are higher than those of Lactobacillus curvatus(A)and Lactobacillus plantarum(C).By understanding the growth and metabolic characteristics of lactic acid bacteria,the fermentation process of pickles can be optimized,the vitality and metabolic efficiency of lactic acid bacteria can be improved,and the taste and texture of low-salt pickles can be improved.

关 键 词：榨菜 低盐 乳酸菌 生物学特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]