泡菜优质乳酸菌的筛选及其产酸性能鉴定

The Selection of Lactic Acid Bacteria in Kimchi and the Identification of Acid Production Efficiency

实验选择自然发酵的泡菜汁为原料,采用平板稀释培养和钙溶圈方法分离纯化菌株后,其筛选出12株透明圈较大的菌株,经反复在培养基上划线纯化,将分离得到的单菌落进行革兰氏染色,显微镜油镜观察鉴定菌株,其中6株为革兰氏阳性菌。再经扩大培养反接种于白菜中,从而筛选出3种产酸性能优良的乳酸菌纯种。

In this study, the raw material is selected from natural fermentated kimchi juice, the method of plate dilution and cultivation and calcium dissolved ring strain are used to purify the bacteria. 12 strains of large transparent circles are screened. After repeated purifying, the isolated single colonies are under the Gram stain, and observed by oil immersion microscope, then 6 Gram-positive bacteria are screened. Then by expanding culture and anti-vaccination in the cabbage, three kinds of lactic acid production of acid can be selected as the excellent ones.