贵州泡菜中乳酸菌的分离鉴定及其在泡菜发酵中的应用

以贵州遵义市采集的不同家庭自制的11份发酵泡菜制品为材料，从中筛选产酸量较高的乳酸菌，通过形态观察、生理生化试验及分子生物学技术对其进行鉴定，并对其耐酸、耐胆盐、耐盐及抑菌性能进行测定，筛选性能优良的乳酸菌，最后将其应用到发酵泡菜中。结果表明，筛选得到11株产酸量较高的乳酸菌，产酸量均＞1.89 g/L，经鉴定5株为植物乳杆菌（Lactobacillus plantarum），6株为副植物乳杆菌（Lactobacillus paraplantarum），其中菌株A50f7和A50b9的耐酸、耐胆盐、耐盐及抑菌性能优良。人工接种这两株乳酸菌发酵泡菜，能显著缩短泡菜发酵周期，改善泡菜的品质。

Isolation and identification of lactic acid bacteria from Guizhou pickles and its application in pickle fermentation

Using 11 home-made fermented pickles from Guizhou as material, lactic acid bacteria with high acid production were selected, and identified through morphological observation, physiological and biochemical tests and molecular biology techniques, and their acid resistance, bile salt resistance, salt tolerance and inhibition ability were determined. The lactic acid bacteria with excellent performance were screened and finally applied to fermented pickles. The results showed that 11 strains of lactic acid bacteria with high acid production were obtained, all of which produced more than 1.89 g/L. Five strains were identified as Lactobacillus plantarum and 6 strains were Lactobacillus paraplantarum. Among them, the strains A50f7 and A50b9 had excellent acid resistance, bile salt resistance, salt resistance and antibacterial performance. Artificial inoculation of these two strains of lactic acid bacteria fermented pickles could significantly shorten fermentation cycle and improve the quality of the pickle.