| 市售腌渍菜中植物乳酸菌的分离及其特性研究 |
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| 引用本文： | 陈荷凤,顾振宇.市售腌渍菜中植物乳酸菌的分离及其特性研究[J].中国酿造,2004(9):17-19. |
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| 作者姓名： | 陈荷凤 顾振宇 |
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| 作者单位： | 杭州商学院食品生物与环境工程学院,浙江,杭州,310035 |
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| 基金项目： | 省教育厅科研项目(浙江传统糟腌食品微生物菌相分析及应用研究) |
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| 摘 要： | 对10种市售腌渍蔬菜进行乳酸菌分离纯化及特性研究,从中分离到14株乳酸菌和5株其它菌,对其进行培养,并做特性和生化试验鉴定。结果表明:14株乳酸菌中有6株为短乳酸菌,4株为植物乳酸菌,1株为发酵乳酸菌,3株为乳酸片球菌。5株其它菌均为污染菌。
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| 关 键 词： | 腌渍菜 乳酸菌 分离鉴定 特性研究 |
| 文章编号： | 0254-5071(2004)09-0017-03 |
| 修稿时间： | 2004年1月13日 |
Isolation and characteristic investigation of lactic acid bacteria in commercial pickles |
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| CHEN He-feng,GU Zheng-yu.Isolation and characteristic investigation of lactic acid bacteria in commercial pickles[J].China Brewing,2004(9):17-19. |
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| Authors: | CHEN He-feng GU Zheng-yu |
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| Abstract: | Isolation, identification and characteristic investigation of lactic acid bacteria from ten commercial pickles were studied. 14 lactic acid bacteria and 5 non-LAB bacteria were isolated and cultured. The characteristic and biochemistry analysis showed that within the 14 lactic acid bacteria, 6 strains were Lactobacillus brevis, 4 strains were L. plantarum, 1 strain was L. fermentati and 3 strains were Pediacoccus acidila. The 5 non-LAB bacteria were contaminants. |
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| Keywords: | pickles lactic acid bacteria isolation and identification characteristic investigation |
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