新疆特色食品中优良乳酸菌的筛选及分离鉴定

该研究利用传统培养法从自然发酵的新疆特色食品中分离筛选出3株菌，通过菌株形态观察、生理生化试验及16S rDNA序列分析对菌株进行鉴定。结果表明，菌株L-6、L-7和L-8分别被鉴定为肠膜明串珠菌（Leuconostoc mesenteroides）、植物乳杆菌（Lactobacillus plantarum）及短乳杆菌（Lactobacillus brevis）。产酸试验结果表明，这3株菌均具有较强的产酸能力，发酵12 h后发酵液pH值可达4.0以下，其中菌株L-7产酸能力最强，在15 h后其发酵液pH值在3.5以下，可用于辣椒酱或其他发酵食品发酵剂的研制。

Selection,isolation and identification of lactic acid bacteria from Xinjiang speciality foods

Three strains were isolated and screened from naturally fermented foods in Xinjiang foods by traditional culture method, and were identified by strain morphological, physiological and biochemical experiments and 16S rDNA sequence analysis. The results showed that strains L-6, L-7 and L-8 were identified as Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis. The results of acid-producing experiments showed that three strains all had stronger acid-producing ability. After fermentation of 12 h, the pH value of fermentation liquid was less than 4.0. The acid-producing ability of strain L-7 was the strongest and the pH value of its fermentation liquid was less than 3.5 after fermentation for 15 h. Strain L-7 could be used for development and preparation of leavening agents of chilli sauce or other fermented foods.