摘要
为了给人工接种发酵辣椒提供高品质的优良菌株,通过乳酸菌分离培养基从自然发酵辣椒汁中分离出一株产酸能力较强、生长良好的优势菌株R-2,对R-2菌株进行形态特征、生理生化特征鉴定和16S rDNA序列测序,鉴定结果表明:R-2菌株为植物乳杆菌(Lactobacillus plantarum)。对其生长特性研究表明:菌株R-2对pH和NaCl浓度具有较强的耐受能力,这株菌在产酸能力、耐酸耐盐性等方面都适合用于发酵辣椒的生产。
In order to screen lactic acid bacteria with good performance and high-quality for the fermentation pepper, one dominant strains of LAB with high acid-producing and good growth was isolated and purified from natural fermentation pepper through the medium in this study. The results indicated that this stains was Lactobacillus plantarum though characterization of morphology, properties of physiological and biochemical and 16S rDNA identification. Growth characteristics of the strains showed this strains exhibited excellent tolerance to NaCI and pH. The results showed this strains in acid productivity, tolerance to Nacl and pH was suitable for pepper fermentation.
出处
《食品科技》
CAS
北大核心
2014年第10期17-21,共5页
Food Science and Technology
基金
贵州省农业攻关项目(黔科合NY字[2012]3018号)
贵阳市科技重大专项[(2010)筑科农合同字第8-2号]
关键词
乳酸菌
分离鉴定
产酸能力
生长特性
lactic acid bacteria
isolation and identification
acid-producing ability
growth characteristics
