| 盐渍藠头发酵过程中乳酸菌的分离及特性研究 |
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| 引用本文： | 汤水平,张青燕,谢伟岸,任国谱.盐渍藠头发酵过程中乳酸菌的分离及特性研究[J].中国酿造,2007(8):61-64. |
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| 作者姓名： | 汤水平 张青燕 谢伟岸 任国谱 |
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| 作者单位： | 1. 湖南亚华乳业有限公司,湖南,望城,410200
2. 湖南师范大学,生命科学学院,湖南,长沙,410081 |
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| 摘 要： | 对盐渍藠头发酵过程中不同时期的乳酸菌进行了分离、鉴定及特性研究,从中分离出9种菌株。通过菌落形态、培养特征和生化试验等鉴定表明,这9种菌株分别为植物乳球菌、发酵乳杆菌、短乳杆菌、菊糖芽孢杆菌、乳酸链球菌、肠膜明串珠菌葡聚糖亚种、植物乳杆菌、皱膜假丝酵母、膜醭毕赤氏酵母菌。并观察了发酵过程中各个时期的主导菌相,最后得出短乳杆菌、发酵乳杆菌可作为盐渍藠头发酵过程中人工接种的试验菌株。
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| 关 键 词： | 盐渍蕌头 乳酸菌 分离 特性 |
| 文章编号： | 2054-0571（2007）08-0061-04 |
| 修稿时间： | 2007-01-20 |
Study on the isolation and characteristics of lactic acid bacteria in the fermentation of pickled Chinese onion |
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| TANG Shui-ping,ZHANG Qing-yan,XIE Wei-an,REN Guo-pu.Study on the isolation and characteristics of lactic acid bacteria in the fermentation of pickled Chinese onion[J].China Brewing,2007(8):61-64. |
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| Authors: | TANG Shui-ping ZHANG Qing-yan XIE Wei-an REN Guo-pu |
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| Affiliation: | 1. A VA DAIRY Co., Ltd., Wangcheng 410200, China; 2. College of Life Science, Hunan Normal University, Changsha 410081, China |
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| Abstract: | The isolation,identification and characteristics of lactic acid bacteria in the fermentation of pickled Chinese onion were studied.After identification of colony and biochemistry tests,it was determined that nine isolated strains were differentiated as Lactococcus plantarum,Lactobacillus fermentum,Lactobacillus brevis,Sporolactobacillus inulinus,Streptococcus lactis,Leuconostoc mesenteroides subsp dextranicum,Lactobacillus plantarum,Candida mycoderma,Candida picnia.And to observe the dominant bacteria in various periods of fermentation process,finally it shows that Lactobacillus brevis and Lectobacillus fermentum would be artificial inoculation test strains in fermentation process of pickled Chinese onion. |
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| Keywords: | salted Chinese onion lactic acid bacteria isolation characteristics |
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