几种发酵蔬菜中乳酸菌的分离与筛选

从泡白菜、泡萝卜和泡辣椒中分离出11个乳酸菌株，对各菌株进行了初步鉴定和筛选。结果表明：不同泡菜中的乳酸菌株有明显差异，分离的菌株多以杆状和球状存在，其中泡萝卜中以短乳杆菌为主，泡辣椒中以短乳杆菌和片球菌为主，泡白菜中以短乳杆菌和链球菌为主：供试样品中还含有环丝菌属，丹毒丝菌属，肠球菌属等三个菌属的乳酸菌，乳杆菌属在三种泡菜中存在最广泛。三种泡菜中均含有产亚硝酸盐菌株，其中泡辣椒中的肠球乳酸菌产较多亚硝酸盐，不能作为纯种发酵菌种：各菌种在纯种发酵时所表现出来的适应能力，产酸能力和风味也各不相同。最后采用泡萝卜发酵试验筛选出4个菌株，泡制的萝卜口感和风味好，盐度低，产酸速度快，发酵7d即可基本成熟，pH值可降到4．0以下，保质期长、抑制杂菌能力强。

Separation and Screening of Lactic Acid Bacteria form Several Traditional Fermented Vegetables

11 lactic acid bacteria strains were separated from three kinds of traditional fermented vegetables(cabbage radish, and pimiento),and primarily identified and screened in this paper.The results showed that the lactic acid bacteria strains are obviously dffferent,most of them exists in bacilliform and spherical foral;Short Lactobacillus is mainly found in fermented radish, while short Lactobacillus and Pediococcus combined are primarily found in fermented pimiento;whereas Streptococcus and small Lactobacillus are dominating in fermented cabbage.Besides the above lactic acid bacteria,there are also three other kinds of lactic acid bacteria:Brochothix,Erysipclothrix and Enterococcus also.Lactobacillus diffused widely in three vegetables.There are also acid nitrite producing strains existed in the three fermented vegetables.Specitically,Enterococcus separated from pimento must not be used as pure fermentation strain because of high nitrite producing capability.Different strains show much different capability in producing acid and different flavor during pure fermentation;For pure fermentation of radish,four strains were screened to give good taste and flavor,low salinity,rapid acid producing,long shelf-life and strong capability of restraining bad microorganism. The fermented time can be controlled in seven days,and pH can be achieved below pH4.