农家酸菜中乳酸菌的分离与产酸性能研究

ISOLATION AND ACID-PRODUCING ABILITY OF LACTOBACILLUS IN FARMERHOUSE STYLE PICKLED VEGETABLE

通过对农家酸菜发酵液中的乳酸菌进行富集培养、分离纯化,得到了5株生长良好的菌株Lab.1-Lab.5,对其形态特征和菌落特征进行的初步判定表明其均为乳酸菌菌株,并对其产酸性能进行了研究分析,筛选出了一株产酸能力较强的菌株Lab.2,该研究对农家酸菜的发酵和产酸性能有了初步了解.

Five productive bacterial strains（Lab.1,Lab.2,Lab.3,Lab.4 and Lab.5） were obtained by enrichment and preliminary isolation for the lactic acid bacteira（LAB） in zymotic fluid of farmerhouse style pickled vegetable.The five strains were ascertained as LAB strains according to the systematic identification in morphology and colony characteristics and analyse their acid-producing ability.Selected a strong acid production capacity of strains Lab.2,it would have a preliminary understanding on the farm sauerkraut fermentation and the production of acid.