湘西传统酸豆角优势乳酸菌分离及鉴定

Separation and identification of dominant lactic acid bacteria from Xiangxi traditional sour cowpea

从湘西传统发酵酸豆角中分离出A、B、C、D、E等5株乳酸菌,经过培养特性、生理生化试验、发酵能力测定,筛选出B、D两株产酸快、发酵风味好的菌株作为优势菌株。经初步鉴定,确定B菌株为肠膜明串株菌(Leuconostoc m esenteroides),D菌株为短乳杆菌(Lactobacillus bevies)。

Five strains （No. A ,B ,C ,D, E） were separated from Xiangxi traditional sour cowpea. Strains B and D were determined as dominant lac- tic acid bacteria which have a high yield of acid and fine flavor. Through culture character, physiological and biochemical experiment and fermenta- tion capability, strain B and strain D were identified as Leuconostoc mesenteroides and LactobaciUus bevies, respectively.