江西酸芋荷中乳酸菌的分离鉴定及在泡菜发酵中的应用

以江西省赣州客家常见传统发酵食品酸芋荷为样品，采用MRS-碳酸钙培养基筛选出具有明显溶钙圈、产酸量较大的15株细菌。通过生理生化特征分析及16S rRNA基因序列比对、构建系统发育树，鉴定为8株植物乳杆菌（Lactobacillus plantarum），5株短乳杆菌（Lactobacillus brevis），2株干酪乳杆菌（Lactobacillus casei）。对15株乳酸菌进行耐酸、耐胆盐、耐盐能力测定，筛选得到性能优良的乳酸菌菌株A03c4、A03d1。人工接种乳酸菌A03c4、A03d1发酵泡菜，缩短了发酵时间，改善了传统发酵泡菜的品质。本研究为乳酸菌泡菜发酵剂开发的菌种选育提供了依据。

Isolation and identification of lactic acid bacteria from Jiangxi fermented taro andits application in pickle fermentation

15 strains of lactic acid bacteria with significant calcium-dissolving circle and higher acid production were screened out on the MRS-calcium carbonate medium, using the traditional fermented taro of Hakka in Ganzhou, Jiangxi Province as samples. 8 strains of Lactobacillus plantarum, 5 strains of Lactobacillus brevis and 2 strains of Lactobacillus casei were identified by the physiological and biochemical characteristics, 16S rRNA gene sequence analysis and phylogenetic tree. The acid resistant, bile resistant and salt resistant ability of the 15 strains were tested, and strains A03c4, A03d1 were screened as dominate strains. The lactic acid bacteria A03c4 and A03d1 artificially inoculated into the fermented taro had shortened the fermentation period and enhanced the quality of the pickle. The study provided a basis for strains screening development for the lactic acid bacteria pickle starter.