萧山萝卜干腌制过程中乳酸菌分离及其特性研究

Studies on the Isolation and Characteristics of Lactic Acid Bacteria from Natural Pickled Process of Xiaoshan Dried Radish Slices

对萧山萝卜干传统腌制过程中的乳酸菌进行分离,并对分离到的菌株进行鉴定和生长特性研究。在其生产工艺过程的7个关键时间点上分离到1株高活力L-1菌株。通过对L-1菌株菌落和菌体特征、糖发酵特征、生理生化特征的研究,确定L-1菌株为乳酸杆菌属。其生长特性试验结果表明,L-1乳酸杆菌是1株兼性厌氧菌,生长温度范围宽,最适生长温度32℃,最适生长pH6.0,当食盐含量低于8.0%时能够正常生长。

Isolation, identification and growth characteristics of lactic acid bacteria from natural pickled process of Xiaoshan dried radish slices were studied. A ideal strain （L-1） was isolated from the seven critical control points of Xi- aoshan dried radish slices pickled process. The strain was identified as Lactobacillus sp. based on microflora and shape character of MRS plate medium, carbohydrate fermentation characteristics, physiological and biochemical characteristics. The experimental results of growth characteristics indicated that the strain （L-l） was facultative anaerobic bacteria. L-1 could grow in wide range of temperature, its optimum growth temperature was 32℃, its optimum pH value was 6.0. It could grow normally when the content of salt was 〈 8.0%.