四川冬菜中苯乳酸高产菌株的分离与鉴定

Isolation and identification of phenyl-lactic acid high-yield strains in Sichuan preserved vegetable

通过双层平板拮抗法和牛津杯琼脂扩散法抑菌试验,从传统发酵食品四川冬菜中分离筛选得到18株乳酸菌。结合反相高效液相色谱法得到1株苯乳酸高产菌株DL-13,其发酵上清液中苯乳酸含量为143mg/L。结合菌落形态、细胞形态、生理生化特性,最终确定菌株DL-13为植物乳杆菌。

By double plate antagonistic method and Oxford cup agar diffusion method of antibacterial test, 18 strains of lactic acid bacteria from Sichuan preserved vegetable which could produce phenyl-lactic acid during fermentation were obtained. Results of reserved phase HPLC showed that mass concentration ofphenyl-lactic acid in the culture medium supematant of strain DL-13 was 143 mg/L. Combining with morphological, biochem- istry and physiological test, strain DL-13 was identified as Lactobacillus plantarum.