| 四川冬菜中苯乳酸高产菌株的分离与鉴定 |
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| 引用本文： | 邓,林.四川冬菜中苯乳酸高产菌株的分离与鉴定[J].中国酿造,2014(4):97-100. |
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| 作者姓名： | 邓 林 |
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| 作者单位： | 四川工商职业技术学院酒类与食品工程系,四川都江堰611830 |
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| 基金项目： | 四川省教育厅课题（13ZB0364） |
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| 摘 要： | 通过双层平板拮抗法和牛津杯琼脂扩散法抑菌试验,从传统发酵食品四川冬菜中分离筛选得到18株乳酸菌。结合反相高效液相色谱法得到1株苯乳酸高产菌株DL-13,其发酵上清液中苯乳酸含量为143mg/L。结合菌落形态、细胞形态、生理生化特性,最终确定菌株DL-13为植物乳杆菌。
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| 关 键 词： | 四川冬菜 苯乳酸 筛选 鉴定 |
Isolation and identification of phenyl-lactic acid high-yield strains in Sichuan preserved vegetable |
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| DENG Lin.Isolation and identification of phenyl-lactic acid high-yield strains in Sichuan preserved vegetable[J].China Brewing,2014(4):97-100. |
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| Authors: | DENG Lin |
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| Affiliation: | DENG Lin (Department of Alcoholic Drink and Food Engineering, Sichuan Technology and Business College, Dujiangyan 611830, China) |
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| Abstract: | By double plate antagonistic method and Oxford cup agar diffusion method of antibacterial test, 18 strains of lactic acid bacteria from Sichuan preserved vegetable which could produce phenyl-lactic acid during fermentation were obtained. Results of reserved phase HPLC showed that mass concentration ofphenyl-lactic acid in the culture medium supematant of strain DL-13 was 143 mg/L. Combining with morphological, biochem- istry and physiological test, strain DL-13 was identified as Lactobacillus plantarum. |
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| Keywords: | Sichuan preserved vegetable phenyl-latic acid isolation identification |
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