In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and...In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and isolated with a Man-Rogosa-Sharpe （MRS） culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation, the 16 strains were inoculated into the MRS medium with a concentration of 4% and then incubated at 37 ~C. The pH and the absorbance of the culture were mea- sured. The activated strains were then mutagenized in a field of 4 KV/cm mutation, with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the pH and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacillus and the acid production of the bacteria was signifi- cantly improved by the mutagenesis of the corona electric field.展开更多
基金Supported by National Natural Science Foundation of China
文摘In order to analyze the fermentation properties of lactic acid bacteria in Chinese sauerkraut and to improve acid production, 21 samples of Chinese sauerkraut from Inner Mongolia and Northeast China were collected and isolated with a Man-Rogosa-Sharpe （MRS） culture. Sixteen strains of lactic acid bacteria were identified by combining both phenotype and genotype methods. After activation, the 16 strains were inoculated into the MRS medium with a concentration of 4% and then incubated at 37 ~C. The pH and the absorbance of the culture were mea- sured. The activated strains were then mutagenized in a field of 4 KV/cm mutation, with dosages administered within 20 minutes and 30 minutes, respectively. The variation curves of the pH and the absorbance of the culture were determined. The experimental results showed that the lactic acid bacteria isolated from the soup were identified as Lactobacillus and the acid production of the bacteria was signifi- cantly improved by the mutagenesis of the corona electric field.
