| 低盐泡菜乳酸杆菌分离筛选及其生化特性 |
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| 引用本文： | 宋昊芮,李彦,王乐,姚一帆.低盐泡菜乳酸杆菌分离筛选及其生化特性[J].吉首大学学报(自然科学版),2000,40(6):47. |
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| 作者姓名： | 宋昊芮 李彦 王乐 姚一帆 |
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| 作者单位： | （长沙理工大学化学与食品工程学院，湖南 长沙 410114） |
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| 基金项目： | 湖南省教育厅科学研究项目（18C0233）：湖南省教育厅大学生研究性学习和创新性实验计划项目（S201910536030） |
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| 摘 要： | 对低盐泡菜发酵过程中的乳酸杆菌进行了分离，共得菌株123株.经生理生化鉴定，其中植物乳杆菌55株，短乳杆菌9株，玉米乳杆菌17株，干酪乳杆菌32株，食品乳杆菌6株，嗜酸乳杆菌4株;对亚硝酸盐分解能力最强的是干酪乳杆菌，其次是植物乳杆菌，分解能力最差的是食品乳杆菌.
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Isolation and Biochemical Properties of Lactobacillus in Low-Salt Pickles |
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| SONG Haorui,LI Yan,WANG Le,YAO Yifan.Isolation and Biochemical Properties of Lactobacillus in Low-Salt Pickles[J].Journal of Jishou University(Natural Science Edition),2000,40(6):47. |
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| Authors: | SONG Haorui LI Yan WANG Le YAO Yifan |
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| Institution: | (College of Chemistry and Food Engineering， Changsha University of Science and Technology, Changsha 410114, China） |
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| Abstract: | Lactobacillus produced in the fermentation process of low-salt pickles was isolated and identified. 123 strains of lactobacillus were obtained. Physiological and biochemical methods identifiedd 55 strains of lactobacillus plantarum, 17 strains of lactobacillus corn, 32 strains of lactobacillus casei, 9 strains of lactobacillus brevis, 4 strains of food lactobacillus, and 6 strains of lactobacillus acidophilus, among which lactobacillus casei has the greatest ability in decomposition of nitrite, and lactobacillus plantarum has the second greatest decomposing ability; while food lactobacillus has the poorest decomposing ability. |
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| Keywords: | low-salt pickles lactobacillus lactobacillus plantarum lactobacillus casei food lactobacillus |
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