自然发酵泡菜中乳酸菌的分离及特性研究(一)

本文主要是对自然发酵泡菜盐水中的乳酸菌进行分离鉴定及特性研究。试验成功地从泡菜盐水中 ,分离出两株乳酸菌菌株 ,经形态特征、培养特征和生化特征鉴定 ,结果表明 1号菌L1为明串珠菌属 (Leuconostoc) ,2号菌L2 为乳杆菌属 (Lacto bacillus)。发酵初期 ,L1为优势菌 ,生长产酸 ;随着pH值下降 ,L1受到抑制 ,停止生长并逐渐死亡 ,而L2 迅速繁殖 ,成为优势菌 ,继续发酵产酸

Study and Separation Character of Lactic Acid Bacteria from Natural Fermentation Pickles

The separation,identification and character of lactic acid bacteria from natural fermentation pickle were researched.Two kinds of lactic acid bacteria were separated successfully.The characteristics of shape,culture and biochemistry were determined that L 1 belongs to Leuconostoc and L 2 belongs to Lactobacillus.L 1 was the kind of ascendant bacteria in the early days in fermentation.But L 1 were restrained,stopped growing and died along with the drop of pH.And L 2 became the kind of ascendant bacteria,propagated rapidly.