从泡菜中富集培养分离到12株乳酸茵,经测定发酵液pH值筛选到一株产酸性能较好的菌株PS-9,结合菌落形态特征、生理生化特性及菌株特异性序列分析等手段,确定其分类归属,并对其特性进行了研究.结果表明PS -9为植物乳杆菌(Lactobacillus plantarum,菌株PS -9在pH值2.0环境中的存活率为85.2％,0.4％胆盐浓度环境中存活率为37.2％,对鸡大肠杆菌O78和金黄色葡萄球菌C56011的抑菌圈直径均超过18mm.%Twelve strains of lactic acid bacteria were isolated from pickles by the enrichment culture method. A strain PS -9 with better acid - forming performance was screened out through the determination of pH - value of the fermentation liquor. It was identified as Lactobacillus plantarum according to its morphology, physiological and biochemical characteristics, and 16S rDNA sequence analysis. The results showed that PS -9 had distinct resistance to acid and bile salt, and its survival rate was 85.2% and 37.2% respectively when it was inoculated in the environment of pH 2. 0 and bile salt concentration 0. 4%. The inhibitory zone diameters of this strain to avian Escherichia coli 078 and Staphylococcal sp. C56011 were both more than 18 mm.
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