龙山大头菜乳酸菌分离与鉴定

Isolation and Identification of Lactic Acid Bacteria From Long-shan Sauerkraut

通过对龙山大头酸菜乳酸菌的富集培养、分离初筛，得到5株生长良好的菌株Lab．1、Lab．2、Lab．3、Lab．4、Lab．5。对其形态特征和菌落特征进行初步判定，并进行乳酸纸层析实验，确定均为乳酸菌菌株。通过复筛，得到Lab．4、Lab．5等2株产酸能力强，H2S、甲基红和吲哚实验呈阴性，能分解蛋白质、糖类和明胶的优势乳酸菌菌株。

By enrichment and preliminary, isolation of lactic acid bacteria from Long Shan sauerkraut, five bacterial strains were obtained and named, Lab.1, Lab.2, Lab.3, Lab.4, and Lab.5. According to systematic identification and paper chromatograph of lactic acid, five strains were identified to be lactic acid bacteria. Lab.4 and Lab.5 were confirmed to be high acid-producing and could decompose protein, carbohydrate and gelatin.