泡菜中乳酸菌的筛选及培养条件研究

Separation of Lactic Acid Bacteria from Sauerkraut Juice and Research of Cultural Conditions

通过比较溶钙圈的大小从芥菜制成的泡菜汁中分离、筛选出4株产酸能力较强的乳酸菌菌株,选取产酸能力最强的一号菌种从其耐盐性,培养温度、初始p H对菌株的生长能力的影响分析其微生物学特性。研究表明:高产乳酸菌菌株生长的最适Na Cl浓度为2%,Na Cl浓度为6%和8%时基本不生长;菌体生长的最佳温度在30℃~35℃,最佳生长的初始p H值在5~7之间。

Lactic acid bacteria can be separated from natural fermentation Chinese sauerkraut juice. 4 strains were isolated from sauerkraut juice through comparing sizes of dissolved calcium circle and one strain＇ s microbiology characteristic were analyzed through researching salt endurance, culturing temperature and incipient p H. Studies have shown that the optimum saline salinity is 2%,6% and8% salinity will mostly prevent the growth of bacterial strains. The optimum temperature for growth of bacterial strains is 30C^35C, and the optimum incipient p H is 5~7.