酸菜汁中厌氧微生物的初步分离与鉴定

Isolation and initiative identification of anaerobic microorganism from sauerkraut juice

以甘肃传统酸菜菜汁(浆水)为研究对象,采用改良的MRS培养基对浆水中厌氧微生物进行了分离纯化,得到了7株菌株,发现浆水中的优势厌氧菌群为乳酸菌和酵母菌;通过鉴定分析,7株菌株中有2株酵母菌,5株乳酸菌(分别为乳杆菌2株,肠球菌1株,乳球菌1株,待定菌1株).

Sauerkraut is a common traditional fermentative food in northwest of China,its juice（＇Jiangshui＇）is also a favourable beverage.A total of 7 strains of anaerobic microorganisms were isolated and purified from traditional sauerkraut juice of Gansu using the improved MRS medium.On the basis of morphological,phenotypic,biochemical and physiological characteristics,we found that the dominant anaerobic microorganisms of the sauerkraut juice were lactic acid bacteria and yeast.The isolates were identified that A and B strains were yeast,C,D,E,G and F strains were lactobacillus,among which E and G strains were lactobacillus,D strain was enterrococcus,F strain was lactococcus,C strains had not identified.