酸菜中细菌的种类与鉴定

The catogray and identification of the bacteria in sour pickles cabbage

酸菜的主要发酵菌群是乳酸菌,发酵前后还有许多其他杂菌。本文通过物理、化学、生理生化实验等一些简单的微生物学实验来研究各菌的种类并对其进行鉴定,旨在探索酸菜发酵过程中菌种的优化,以及对其进行医学功效及营养治疗等方面研究提供基础数据。

The ferment bacteria of sour pickles cabbage is lactobacillus, before or after the ferment, there is still having many other miscellaneous bacteria. In this experiment, when studying each bacteria primarily, the authors do a lot of simple microbiology experiment of physics , chemistry, physiology living experiment etc. , aim at developing the excellent turning investigate continuously of the sour pickled cabbage ferment, and provide the foundation data of its medical science effect and nourishments cure etc.