煎饼发酵面糊中优势菌种的筛选与鉴定

对煎饼发酵面糊中的优势菌种进行富集培养和划线分离，通过菌落形态、颜色、大小等进行初筛，通过生理生化实验、耐受性实验等进行复筛，采用VITEC-2 Compact微生物鉴定仪对其进行初步鉴定。结果表明：从煎饼发酵面糊中分离筛选得到的9 株乳酸菌和11 株酵母菌中，乳酸菌R2、R8和酵母菌Y8发酵性能良好，经鉴定R2为肠膜明串珠菌、R8为戊糖片球菌、Y8为酿酒酵母，可以作为煎饼专用复合发酵剂用菌。

Screening and Identification of Dominant Strains in Fermented Pancake Batter

Microbial strains responsible for naturally fermented pancake flavor with local characteristics were isolated
and screened from fermented pancake batter for providing the basis for industrial production of traditional foods. Using
enrichment culture and plate streaking, the dominant species in fermented pancake batter were isolated. The initial screening
was performed by colony morphology, color and size, and the secondary screening was performed by physiological and
biochemical tests, and tolerance test. The final isolates were identified by VITEC-2 compact microbial identification system.
The results showed that nine strains of lactic acid bacteria and eleven strains of yeasts were obtained from fermented
pancake batter, and lactic acid bacteria R2 and R8 and yeast Y8, which had good fermentation performance, could be used as
fermentation starters in combination for panckage batter. R2 was identified as Leuconostoc mesenteroides, R8 as Pediococcus
pentosaceus, and Y8 as Saccharomyces cerevisiae.