农家酸菜中优质乳酸菌的筛选分离及其产酸性能优化

Isolation of excellent Lactobacillus strains from homemade pickled vegetable and optimization of their acid-producing abilities

采用平板画线和平板涂布方法从3种浙江西北山区民间酸菜样品中分离出6株产酸菌株,并从中优选出4株产酸能力强的菌株,经形态学及生化特性初步鉴定,4株均为乳酸杆菌。对L-3菌株的发酵产酸能力进行优化,结果表明,培养温度38℃,葡萄糖添加量14g/L,蛋白胨添加量10g/L具有最好的发酵产香、产酸性能。

Six acid-producing bacterial strains were isolated from three homemade pickled vegetables sampled from northwest of Zhejiang province, China by streak plate and spread plate techniques. Four of the six strains with high acid-producing activity were preliminarily identified as Lactobacillus by morphological features and biochemical properties. Fermentation experiments indicated that the strain L-3 had the best ability to produce aroma and acids under the optimum culture conditions of culture temperature 38℃, glucose 14g/L and peptone 10g/L.