| 自然发酵酸菜汁中乳酸菌的分离筛选与鉴定研究 |
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| 引用本文： | 陈晓平,刘华英,魏小川,马艳梅,宋丽军.自然发酵酸菜汁中乳酸菌的分离筛选与鉴定研究[J].食品科学,2006,27(2):91-94. |
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| 作者姓名： | 陈晓平 刘华英 魏小川 马艳梅 宋丽军 |
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| 作者单位： | 1. 吉林农业大学食品工程学院,吉林,长春,130118
2. 吉林省标准研究院,吉林,长春,130022 |
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| 摘 要： | 从自然发酵的酸菜汁中分离出3株高产酸菌株，利用现代分析技术与经典分类法对上述三株高产酸菌株进行了系统的细菌学鉴定。鉴定结果表明，三株高产酸菌株分别为肠膜明串珠菌（Leuconostoc mesenteroides）、短乳杆菌（Lactobacillus brevis）和植物乳酸杆菌（Lactobacillus planetarium）。
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| 关 键 词： | 酸菜汁 乳酸菌 分离鉴定 |
| 文章编号： | 1002-6630（2006）02-0091-04 |
| 收稿时间： | 2005-04-27 |
| 修稿时间： | 2005-04-27 |
Study on Separation and Identification of Lactic Acid Bacteria from Naturally Fermentated Sauerkraut |
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| CHEN Xiao-ping,LIU Hua-ying,WEI Xiao-chuan,MA Yan-mei,SONG LI-jun.Study on Separation and Identification of Lactic Acid Bacteria from Naturally Fermentated Sauerkraut[J].Food Science,2006,27(2):91-94. |
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| Authors: | CHEN Xiao-ping LIU Hua-ying WEI Xiao-chuan MA Yan-mei SONG LI-jun |
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| Affiliation: | 1.College of Food Science, Jilin Agricultural University, Changchun 130118, China; 2.Jilin Province Standard Research Institute, Changchun 130022, China |
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| Abstract: | 3 strains of lactic acid bacteria from natural fermentation sauerkraut were separated and systematically identified. On the basis of morphology, physiological and biochemical features with modem analytical methods and classical methods. The results indicated that the 3 strains are Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus planetarium. |
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| Keywords: | sauerkraut lactic acid bacteria separation and identification |
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