酸菜中乳酸菌的分离鉴定与特性研究

The Isolation, Identification and Probiotic Properties of Lactic acid Bacteria from Sauerkraut

从自然发酵酸菜汁中分离得到一株乳酸菌．对所分离的乳酸菌菌株进行了细菌学鉴定和生物学特性研究。鉴定该菌株为植物乳杆菌。乳酸菌在MRS发酵培养基中发酵24h，发酵液pH值可以降到3．6以下。抑菌试验表明：该菌株对大肠杆菌、金黄色葡萄球菌均有明显抑制作用。

One high-acid-yield strains were separated from the juice of pickled cabbage fermented naturally and were identified bacterially using the classical classification. Results showed that the strain was identified as Lactobacillus plantarum. After fermented for 24 hours in MRS me- dium, the strains could make the pH value of the fermenting liquid below 3.6. Antibiotic activity analysis indicated that the strain was significantly resistant to E. coli and Staphylococcus aureus.