| 自然发酵辣椒酱中乳酸菌的分离与鉴定 |
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| 引用本文： | 沙漠,逄焕明,古丽娜孜,李静,殷勇,杨海燕.自然发酵辣椒酱中乳酸菌的分离与鉴定[J].食品与机械,2012,28(1):35-37,143. |
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| 作者姓名： | 沙漠 逄焕明 古丽娜孜 李静 殷勇 杨海燕 |
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| 作者单位： | 新疆农业大学食品科学学院,新疆乌鲁木齐,830052 |
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| 基金项目： | 国家科技人员服务企业行动项目(编号:SQ2009GJG40006) |
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| 摘 要： | 从自然发酵的辣椒酱中分离出产酸量高、生长良好的菌株,经过形态学鉴定、生理生化特性及发酵性能试验,最终选定Lact.1和Lact.2两株适用于发酵辣椒试验的乳酸菌。鉴定结果表明Lact.1为植物乳酸杆菌(Lactobacillusplanetarium),Lact.2为肠膜明串珠菌(Leuconostocmesenteroides)。试验结果表明两株乳酸菌产酸速度快,最适生长温度在30℃到40℃之间,最适生长pH 6.0,当食盐浓度在7%以下能生长。
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| 关 键 词： | 发酵辣椒 乳酸菌 分离鉴定 |
Isolation and identification of lactic acid bacteria from natural fermentation peppers |
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| SHA Mo
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PANG Huan-ming
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GU Linazi
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LI Jing
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YIN Yong
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YANG Hai-yan.Isolation and identification of lactic acid bacteria from natural fermentation peppers[J].Food and Machinery,2012,28(1):35-37,143. |
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| Authors: | SHA Mo PANG Huan-ming GU Linazi LI Jing YIN Yong YANG Hai-yan |
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| Affiliation: | (College of Food Science,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China) |
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| Abstract: | Strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from naturally fermented peppers.Systematic identification in morphology,physiology and biochemistry,fermentation performance choose that Lact.1 and Lact.2 for chili-jam fermentation.The results indicated that Lact.1 was Lactobacillus planetarium and Lact.2 was Leuconostoc mesenteroides.Lact 1 and Lact 2 had good lactic acid productivity in the optimum temperature between 30 ℃ to 40 ℃ and the optimum pH 6.0 and could grow well in the salt concentration of 7%. |
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| Keywords: | fermented pepper lactic acid bacteria separation and identification |
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