[目的]从云南不同地区腌菜样品中分离乳酸菌,并筛选产酸能力较强的菌株,为筛选用于腌菜制作的乳酸菌苗株奠定基础.[方法]将收集到的16个腌菜样品在MRS培养基上分离纯化乳酸菌,对其进行形态学观察；通过筛选培养基上的水解圈筛选产酸菌株,再通过初步乳酸发酵进一步筛选产酸菌株.[结果]从16个腌菜样品共分离得到22个菌株,均为革兰氏阳性菌,其中有15个是杆菌,7个为球菌；以产酸菌株筛选培养基筛选出产水解圈的3个菌株,其中1086b水解圈最大.初步发酵研究表明,22菌株乳酸发酵都可使发酵液pH下降,其中10株菌pH下降幅度较大.[结论]分离出多样性丰富的乳酸菌菌株,从中筛选出产酸能力较强的菌株,研究可为筛选用于腌菜制作的乳酸菌菌株提供借鉴.%[Objective] To isolate lactic acid bacteria from the pickle samples from various places of Yunnan Province and screen the strains with strong acid-producing capacities for pickles production, f Method] The lactic acid bacteria were isolated on MRS medium from 16 pickle samples, and then their morphology was observed. The excellent acid-producing strains were screened through hydrolytic ring in screening medium and the primary fermentation of lactic acid. [ Result] 22 strains isolated from 16 samples. All of them were gram-positive bacteria. Fifteen of them were bacillus and seven of them were cocci. Three strains could produce hydrolytic ring and strain 1086b was the best. The pH of broth dropped through initial fermentation of all stains. About ten of them significantly declined. [ Conclusion] The rich diversity of lactic acid bacteria were isolated. And the strong acid-producing strains were screened out from them. The research could provide reference for the screening of acid-producing strains for pickles production.
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