摘要
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.
出处
《武汉工业学院学报》
CAS
2006年第3期1-4,共4页
Journal of Wuhan Polytechnic University
基金
湖北省教育厅2006年度科学研究项目(D20061808)
武汉市科学技术局重大农业专项基金项目(20062001010)
关键词
泡白菜
乳酸菌
SEM
亚硝酸盐
traditional fermented cabbage
lactic acid bacterium
SEM
nitrite