镇远陈年道菜的制作工艺及乳酸菌的分离与鉴定

Study on Producing Process, Isolation and Identification of Lactic Acid Bacteria in Zhenyuan Daocai

镇远陈年道菜是黔菜中著名的腌菜制品,使用食用盐和棒菜作为原料进行发酵。本文通过对发酵前期样品中乳酸菌进行分离和鉴定,共分离得到2株菌株,通过对菌落形态、微生物个体形态、生化特性的鉴定,所得菌株分别为坚强芽孢杆菌(Bacillus firmus)和凝结芽孢杆菌(Bacillus coagulans)。

Zhenyuan Daocai is known as a famous pickled vegetables in Guizhou, which uses salt and mustard as the raw materials for fermentation. By investigating the samples of Daocai taken from the fermenting jars in the early stage of fermentation, 2 strains were obtained. After collecting the information of colony morphological features, single microorganism features as well as the carbohydrates utilization, 1 strain was identified as the Bacillus firmus while the other one was identified as Bacillus coagulans.