蔬菜发酵专用乳酸菌的选育

Investigation on Screening and Breeding of Specific Lactobacillus for Vegetable Fermentation

本研究从蔬菜发酵老液出发,有目的地筛选到3株菌,经形态特征和生理生化特征鉴定均为乳酸菌。对筛选到的乳酸菌进行蔬菜发酵性能研究发现,其中菌株编号NCU0101在发酵24h后,发酵液pH值达到3.39、酸度达到0.63g乳酸/100ml、菌落数达到1.25×109CFU/ml的高密度富集状态。

Three Lactobacillus strains were screened from the original culture fluid after certain time of vegetable fermentation. Characterization of morphology and physiochemical properties confirm that all of them are Lactobacillus. The study was conducted to identify the fermenting capacity of these strains. After fermentation for 24 hours the fermenting solution of the strain （No.NCU0101） contains the biomass of 1.25 × 10^9 CFU/ml, with the acidity of 0.63 g lactic acid/100 ml and pH 3.39.