| 韩国泡菜加工过程中微生物区系的研究 |
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| 引用本文： | 甘 奕,李洪军,付 杨,贺稚非,倪冬冬.韩国泡菜加工过程中微生物区系的研究[J].食品科学,2015,36(15):118-122. |
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| 作者姓名： | 甘 奕 李洪军 付 杨 贺稚非 倪冬冬 |
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| 作者单位： | 西南大学食品科学学院，重庆市特色食品工程技术研究中心，重庆 400716 |
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| 摘 要： | 为了解韩国泡菜在制作过程中微生物的区系，分离鉴定其在腌制、发酵过程中的优势微生物。结果表明：韩国泡菜腌制过程中优势乳酸菌经鉴定为短乳杆菌（Lactobacillus brevis）、植物乳杆菌（Lactobacillusplantarum）；优势酵母菌为近平滑假丝酵母（Candida parapsilosis）、粗状假丝酵母（Candida valida）；韩国泡菜在发酵过程中的优势乳酸菌为植物乳杆菌（Lactobacillus plantarum）、弯曲乳杆菌（Lactobacillus curvatus）、短乳杆菌（Lactobacillus brevis）、肠膜明串珠菌肠膜亚种（Leuconostoc mesenteroides subsp. mesenteroides）；优势酵母菌为近平滑假丝酵母（Candida parapsilosis）、粗状假丝酵母（Candida valida）、酿酒酵母（Saccharomyces cerevisiae）。
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| 关 键 词： | 韩国泡菜 优势微生物 分离鉴定 |
Microflora of Kimchi during Production |
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| GAN Yi,LI Hongjun,FU Yang,HE Zhifei,NI Dongdong.Microflora of Kimchi during Production[J].Food Science,2015,36(15):118-122. |
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| Authors: | GAN Yi LI Hongjun FU Yang HE Zhifei NI Dongdong |
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| Affiliation: | Special Food Engineering and Technology Research Center of Chongqing, College of Food Science, Southwest University,Chongqing 400716, China |
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| Abstract: | In order to explore the microflora of kimchi during the production process, the predominant microorganisms were
isolated and identified. The results showed that during the pickling process of kimchi, the dominant lactic acid bacteria were
Lactobacillus brevis and Lactobacillus plantarum; the dominant yeasts were Candida parapsilosis and Candida valida.
The dominant lactic acid bacteria in kimchi during fermentation were Lactobacillus plantarum, Lactobacillus curvatus,
Lactobacillus brevis and Lactobacillus mesenteroides subsp. mesenteroides; the dominant yeasts during fermentation were
Candida parapsilosis, Candida valida, and Saccharomyces cerevisiae. |
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| Keywords: | kimchi dominant microorganisms isolation and identification |
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