发酵白菜中乳酸菌的分离、鉴定及发酵特征研究

PRIMARY SEPARATION AND IDENTIFICATION OF LACTIC ACID BACTERIUM OF TRADITIONAL FERMENTED CABBAGE

从泡白菜中分离出5个具有乳酸菌菌落特征的菌株，菌株编号分别为cl～c5，经革兰式染色、扫描电子显微镜观察、生理试验等初步鉴定为乳酸菌。5个菌株分属乳杆菌属、链球菌属、环丝菌属，丹毒丝菌属等4个属。C4菌株产亚硝酸盐，不宜作为纯种发酵菌种，其余菌种在纯种发酵时表现出来的适应能力、产酸能力各不相同。

This paper separated 5 strains possessing character of lactic acid bacterium from traditional fermented cabbage, named C1 - C5,and identified that those strains are lactic acid bacterium by Gram stain, observing SEM configuration and physiological experiment. Five lactic acid bacterium respectively pertain to Lactobacillus, Streptococcus, Brochothix and Erysipclothrix ; C4 cann＇ t be used as pure ferment strain for producing nitrite ; Other strains have different behaviors in the ability of suiting and producing acid when taken pure ferment.