河南洛阳地区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 Kimchi from Luoyang Henan

[目的]分析河南洛阳地区泡菜中的微生物区系,从中分离鉴定乳酸菌,并研究这些乳酸菌的特性。[方法]选取11种河南洛阳农家自制泡菜,分离检测其微生物区系、生理生化特性,并利用API50CH检测乳酸菌对49种不同碳源的同化能力。[结果]分离株都是革兰氏阳性、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,9株菌属于Lactobacillus planta-rum、6株属于Lactobacillus fermentum,3株属于Leuconostoc mensenteroides,另外2株也属于Leuconostoc,但无法将其鉴定到种。[结论]河南洛阳农家自制泡菜中分离到的菌株多属于Lactobacillus和Leuconostoc属,其中大部分为Lactobacillus。

[Objective] To analyze the microorganisms and study the characterization of Lactic Acid Bacteria（LAB）isolated from kimchi.[Method] A total of 11 farm homemade kimchi were used as the test materials.LAB were classified and subjected according to microflora,biochemical characters and API 50 CH fermentation patters of lactic acid bacteria strains.[Result] All isolates were Gram-positive,catalase negative and facultatively anaerobic bacteria.According to morphological and biochemical characters analysis,nine strains were placed in Lactobacillus and were belonged to Lactobacillus plantarum;six strains were placed in Lactobacillus fermentum;five strains were belonged to Leuconostoc and three strains were identified as Leuconostoc mensenteroides.[Conclusion] Most of microorganism isolated from kimchi of Luoyang city were belonged to Lactobacillus and Leuconostoc,and Lactobacillus was the dominate member of the population of the total LAB.