河南林州泡菜中微生物多样性及乳酸菌种群的研究

Composing of lactic acid bacteria and diversity of microorganisms in pickle

分析河南林州泡菜中的微生物区系,从中分离鉴定了15株乳酸菌,并研究了这些乳酸菌的特性。结果表明,分离株都是革兰阳性、过氧化氢酶阴性和兼性厌氧菌。根据所分离到的乳酸菌的形态学和生理生化特性分类鉴定,13株菌属于乳杆菌属(Lactobacillus)的6个种,分别为Lactobacillus pentosus、Lactobacillus plantarum、Lactobacillus collinoides、Lactobacillus fermentum、Lactobacillus buchneri和Lactobacillus brevis。另外2株均为明串珠菌属(Leuconostoc)中的Leuconostoc mensenteroides。泡菜中的大多数乳酸菌为Lactobacillus,占总数的78%。

The microorganisms of flora was analyzed and 15 strains of lactic acid bacteria（LAB） were isolated from pickle of Henan Linzhou,and the identification and characterization of these isolates were studied.All isolates were Gram-positive,catalase negative and facultatively anaerobic bacteria.According to morphological and biochemical characters analysis,13 strains were placed in lactobacillus and were devided to 6 population,including lactobacillus pentosus,lactobacillus plantarum,lactobacillus collinoides,lactobacillus fermentum,lactobacillus buchneri,lactobacillus brevis.2 strains were identified as leuconostoc mensenteroides.LAB in samples of pickle isolates were clearly shown to belong to the genera lactobacillus（78%）.