泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (5): 130-134.

泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究

杨晓晖, 籍保平, 李博, 何淑玲

中国农业大学食品科学与营养工程学院

出版日期:2005-05-15 发布日期:2011-09-19

Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles

YANG Xiao-Hui, JI Bao-Ping, LI Bo, HE Shu-Ling

College of Food Science and Nutritional Engineering, China Agricultural University

Online:2005-05-15 Published:2011-09-19

摘要/Abstract

摘要： 从多种泡菜中分离出92株菌,对其在低温下发酵能力进行测试,筛选出了四株产酸较快、发酵风味较好的菌株Leu.1、Leu.2、Lact.1和Lact.2。经API系统鉴定,Leu.1和Leu.2为肠膜明串珠菌肠膜亚种(Leuconostocmesenteroidessubsp.mesenteroides),Lact.1为干酪乳杆菌干酪亚种(Lactobacilluscaseisubsp.casei),Lact.2为植物乳杆菌(Lactobacillusplantarum)。在10℃发酵白菜中,接种发酵的产酸速度和风味明显优于自然发酵,其中Leu.1和Leu.2发酵前期产酸较快,发酵11d白菜汁pH值达3.67,而Lact.1和Lact.2发酵11dpH值达3.30左右。另外还对四株菌的相关发酵性能进行了测试。

关键词: 泡菜, 乳酸菌, 分离鉴定, 低温发酵

Abstract: 92 Strains of lactic acid bacteria were isolated and identified from many sorts of pickles. Four strains, named Leu. 1, Leu.2, Lact.1 and Lact.2 were selected for having excellent characteristics in acid production and fermentation flavor. Leu.1 and Leu.2 were identified as Leuconostoc mesenteroides subsp. mesenteroides. Lact.1 and Lact.2 were identified as Lactobacillus casei subsp. casei and Lactobacillus plantarum respectively. In cabbage fermentation at 10℃, the acid production and fermentation flavor of inoculated fermentation were much better than those of natural fermentation. Leu.1 and Leu.2 produced acid quickly in the prophase of fermentation. The pHs of cabbage brine inoculated with these two strains both 3.67 after 11d of fermentation, while the pHs of that inoculated with Lact.1 and Lact.2 both reached pH 3.30. The fermentation characteristics of these four strains were also studied.

Key words: pickles, lactic acid bacteria, isolation and identification, fermentation in low temperature

杨晓晖, 籍保平, 李博, 何淑玲. 泡菜中优良乳酸菌的分离鉴定及其发酵性能的研究[J]. 食品科学, 2005, 26(5): 130-134.

YANG Xiao-Hui, JI Bao-Ping, LI Bo, HE Shu-Ling. Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles[J]. FOOD SCIENCE, 2005, 26(5): 130-134.

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