| 泡菜中乳酸菌的分离、鉴定和生产初试 |
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| 引用本文： | 熊晓辉,王晓飞,陆利霞,熊强. 泡菜中乳酸菌的分离、鉴定和生产初试[J]. 中国调味品, 2004, 0(11): 12-15 |
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| 作者姓名： | 熊晓辉 王晓飞 陆利霞 熊强 |
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| 作者单位： | 南京工业大学制药与生命科学学院,江苏,南京,210009 |
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| 基金项目： | 国家863自然科学基金资助项目(2002AA8041) |
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| 摘 要： | 从泡菜汁中分离乳酸菌,筛选出3株产酸量较高、生长良好的菌株。从该菌的形态特征、菌落特征、生理生化特征进行鉴定,判定结果A8、B2为弯曲乳杆菌,B4为植物乳杆菌。以其为纯培养发酵剂制备萝卜泡菜,质量优于自然发酵产品。
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| 关 键 词： | 乳酸菌 分离 鉴定 泡菜 |
| 文章编号： | 1000-9973(2004)11-0012-04 |
| 修稿时间： | 2004-09-03 |
Isolation and identification of lactic acid bacteria from pickling vegetable and trying for radish production |
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| XIONG Xiao-hui,WANG Xiao-fei,LU Li-xia,XIONG Qiang. Isolation and identification of lactic acid bacteria from pickling vegetable and trying for radish production[J]. China Condiment, 2004, 0(11): 12-15 |
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| Authors: | XIONG Xiao-hui WANG Xiao-fei LU Li-xia XIONG Qiang |
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| Abstract: | Three strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from pickling vegetable. Systematic identification in morphology,physiology and biochemistry showed that A8,B2 were Lactodacillus curvatus,and B4 L.piantarum.Then applying their pure culture in pickling radish,the flavor of the product was better than natural ones. |
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| Keywords: | lactic acid bacteria isolation identification pickling vegetable |
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