| 自然发酵辣椒中乳酸菌的分离及其发酵性能研究 |
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| 引用本文： | 赵玲艳,邓放明,杨抚林,孙耿.自然发酵辣椒中乳酸菌的分离及其发酵性能研究[J].食品科学,2005,26(10):82-86. |
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| 作者姓名： | 赵玲艳 邓放明 杨抚林 孙耿 |
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| 作者单位： | 湖南农业大学食品科技学院,湖南,长沙,410128 |
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| 基金项目： | 国家农业部948项目（2003-T-18） |
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| 摘 要： | 本文简单介绍了从自然发酵辣椒中分离和鉴定优良乳酸菌的方法。从中选育出三株乳酸菌Lact 1和Lact 2，Lact 3，并对这三株菌株的特性进行了研究。结果表明：Lact 1、Lact 2和Lact 3这三株乳酸菌在产酸速度、耐盐性等方面都适合用来发酵辣椒。
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| 关 键 词： | 发酵辣椒 乳酸菌 分离与特性 |
| 文章编号： | 1002-6630（2005）10-0082-05 |
| 收稿时间： | 2004-06-20 |
| 修稿时间： | 2004-06-20 |
The Isolation and Fermented Charactertics of Lactobacillus from Natural Fermentation Peppers |
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| ZHAO Ling-yan,DENG Fang-ming,YANG Fu-lin,SUN Geng.The Isolation and Fermented Charactertics of Lactobacillus from Natural Fermentation Peppers[J].Food Science,2005,26(10):82-86. |
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| Authors: | ZHAO Ling-yan DENG Fang-ming YANG Fu-lin SUN Geng |
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| Affiliation: | College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China |
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| Abstract: | In this article, the method of isolation and some fermented charactertics of Lactobacillus from naturally fermented peppers were presented. Lact 1, Lact 2 and Lact 3 were isolated and their charactertics are studied in this paper. The results were that Lact 1, Lact 2 and Lact 3 showed obvious lactic acid productivity and provided by ideal bacteria for peppers fermentation. |
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| Keywords: | fermented pepper lactic acid bacteria isolation and character |
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