酸笋中高产乳酸乳酸菌的筛选、鉴定及发酵条件优化

为获得酸笋中高产乳酸乳酸菌，以柳州传统发酵酸笋为原料，利用MRS培养基对乳酸菌进行分离纯化，然后通过溶钙圈法和高效液相色谱（HPLC）法对高产乳酸乳酸菌进行筛选，并采用形态观察及分子生物学技术对其进行菌种鉴定，最后优化该菌种产乳酸的发酵条件。结果表明，分离并筛选得到一株高产乳酸的乳酸菌菌株LB-1-23，并鉴定其为植物乳杆菌（Lactobacillus plantarum），该菌株发酵产乳酸的最适条件为接种量2.6%，pH值5.5，发酵温度32 ℃，发酵时间30 h，葡萄糖为碳源，细菌学蛋白胨为氮源。在此优化条件下，乳酸产量为12.74 g/L。该研究为酸笋来源乳酸菌发酵产生乳酸的应用奠定了理论基础。

Screening,identification and fermentation conditions optimization of lactic acid bacteria with high yield lactic acid from sour bamboo shoot

In order to obtain the lactic acid bacteria with high yield lactic acid from sour bamboo shoot,using traditional fermented sour bamboo shoot in Liuzhou as raw material,the lactic acid bacteria were isolated and purified by MRS medium,screened by calcium dissolving circle method and HPLC,and identified by morphological observation and molecular biological technique.Finally,the fermentation conditions for the target strain to produce lactic acid were optimized.The results showed that a lactic acid bacterium strain LB-1-23 with high yield lactic acid was successfully isolated and screened,which was identified as Lactobacillus plantarum.The optimum fermentation conditions of the strain for lactic acid production were inoculum 2.6%,pH 5.5,fermentation temperature 32℃,time 30 h,glucose as carbon source,and bacteriological peptone as nitrogen source.Under the optimal condition,the lactic acid yield of the strain was 12.74 g/L.The study laid a theoretical foundation for the application of lactic acid bacteria in sour bamboo shoot in lactic acid production.