辣泡菜中乳酸菌的筛选以及理化性质的鉴定

摘要

以辣泡菜中的乳酸菌作为研究对象,从3批不同来源的材料中筛选出11株乳酸菌,经过对比产酸量,最后筛选2株产酸量较高的菌株.通过形态特征、菌落特征、生理生化特征等初步鉴定,结果表明2株菌均可以进行乳酸发酵,其中R菌株为Lactobacillus plantarum,HPC7菌株为Bacillus toyonensis.%The lactic acid bacteria in spicy fermented vegetables are studied,select 11 strains of Lactobacillus from 3 batches of different sources of materials as the object of the study.After comparing their acid production,select 2 strains of lactic acid bacteria which produce more acids.Finally,by identifying their morphological feature,colony characteristics and physiological and biochemical characteristics,etc.preliminarily,the result shows that the 2 strains can produce lactic acid and strain R is Lactobacillus plantarums,while HPC7 is Bacillus toyonensis.