泡菜中植物乳杆菌的分离及其发酵特性的研究

摘要

A strain of Lactobacillus isolated from pickle, gram-positive, straight rod with round-ended in the state of single, in pairs or short chains, was proved to be Lactobacillus plantarum after identification test. The fermentation characteristic was studied and the optimized fermentation condition was initial pH value of 6. 5, NaCl mass concentration at 4%, 33 ℃ for 32 h.%从泡菜中分离到一株乳酸菌（Lactobacillus sp．），并对其进行形态和生化反应鉴定．结果表明，该菌株为革兰氏阳性，短杆状，单个、成对或成短链排到的植物乳杆菌（Lactobacillus plantarum）．同时对该菌株的发酵特性进行了研究，最佳发酵工艺条件为：初始pH6．5，NaCl用量为质量分数4％，33℃培养32h．