传统发酵蔬菜中乳杆菌的产酸性能的研究

Acid-producing property of Lactobacillus from traditional fermented vegetables

以从陕西传统发酵蔬菜中筛选出的12株乳杆菌为研究对象,通过测定其在MRS液体培养基中的总酸和pH值的变化以及在牛乳中的酸度和pH值的变化,对其产酸性能进行比较,最终得出3株产酸能力较强的菌株,其分别是c4、z2和h2。

Twelve Lactobacillus strains isolated from Shaanxi traditional fermented vegetables were used in the study. Three strains with high acid producing capacity, which were c4, z2 and h2, were obtained by comparison of changes of acidity and pH on MRS medium and milk.