湘西泡菜优质乳酸菌的筛选与应用研究

Screening and Application of Excellent Lactic Acid Bacterial Strains from Pickled Vegetables from Western Hunan Province

为了深入研究湘西少数民族地区民间泡菜食品的生产工艺与技术,在BCP和TYA培养基上采用平板划线与平板涂布两种方法从4种湘西民间泡菜样品中分离出8株产酸菌株,并根据其发酵产酸能力强弱从中优选出3株产酸能力强的菌株A5、A6和B2。经形态学及生化特性初步鉴定,3菌株均为乳酸杆菌。用白萝卜和牛奶进行应用发酵实验发现,菌株A5发酵产香、产酸、产黏性能最优,生理特性测定发现其培养22h后,进入稳定生长期,发酵40h,产酸量达最高值。

To develop and investigate the production process and technique of folk pickled vegetable food popular in ethnic minority areas of western Hunan province,China,8 acid-producing bacterial strains were isolated from 4 kinds of pickled vegetables sampled from these areas with BCP and TYA culture media by streak plate and spread-plate techniques,respectively.Further,strain A5 with the strongest acid producing ability,followed by strains A6 and B2,was screened together with them.According to morphological features and biochemical properties,all the screened stains were preliminarily identified as Lactobacillus.Milk and white radish fermentation experiments indicated that strain A5 had the best ability to produce aroma and mucoid substances and acids.The growth of this strain tended to be stable after 22 h of culture and the highest acid productivity was observed at 40 h.