自然发酵酸菜汁中乳酸菌分离鉴定

Isolation and identification of lactic acid bacteria from natural fermented vegetable juice

为了加快传统酸菜的工业化进程,对自然发酵酸菜汁进行乳酸菌的分离鉴定,利用平板稀释培养和钙溶圈方法分离纯化菌株后,共筛选出8株透明圈较大的菌株,通过纸层析和产酸量测定,其中L3、L4菌株产酸较高,经初步的细菌学鉴定L3为植物乳酸杆菌,L4为短乳杆菌。

In order to accelerate the industrializing process of fermented vegetable, the isolation and identification of lactic acid bacteria in natural fermented vegetable juice were studied in the paper. The strains were screened by dilution plating and Ca^2＋-medium plating culture. The high-yield strains of Lactobacillus were identified by qualitative test of paper chromatograph of lactic acid and acid production. The results were as follows： eight strains of large transparent rings were screened and two high acid yield strains were identified. L3 was Lactobacillus planetarium and L4 was Lactobacillus brevi by means of morphological tests and physiological and biochemical tests.