摘要
目的研究泡菜中乳酸菌的最佳生长条件。方法利用基础培养基考察不同碳源、pH值和温度条件下,乳酸菌生长情况。结果葡萄糖是该乳酸菌的最佳碳源,该菌的最佳pH值为5～6,最佳生长温度为30～35℃。结论在泡菜发酵前加入乳酸菌纯菌种,并提供已优化的发酵条件,可缩短泡菜腌制的发酵周期。
Objective To determine the optimal culture conditions of a LAB strain from pickle vegetables. Methods Minimum media （MM） supplemented with different saccharides, medium pH and culture temperatures were tested for the best growth of the LAB strain. Results Glucose was the best substitute for the rapid growth of the tested LAB strain, with pH5-6, 30-35 ℃ as the best fermentation conditions. Conclusion To inoculate pure LAB before pickle fermentation and provide favorite culture conditions can significantly shorten the fermentation time, compared to the traditional spontaneous fermentation.
出处
《食品与药品》
CAS
2012年第11期401-403,共3页
Food and Drug
关键词
乳酸菌
泡菜
发酵
LAB strain
pickle vegetable
fermentation
