| 自然发酵泡白菜中乳酸菌的分离与鉴定 |
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| 引用本文： | 蒋彩虹,刘娅,孙光,肖谊,周怀波.自然发酵泡白菜中乳酸菌的分离与鉴定[J].石河子大学学报,2006,24(4):510-512. |
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| 作者姓名： | 蒋彩虹 刘娅 孙光 肖谊 周怀波 |
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| 作者单位： | 石河子大学食品科学院,新疆石河子832003 |
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| 摘 要： | 以新疆冬季主要蔬菜-白菜为原料制作自然发酵泡菜，从发酵液中分离到十株杆菌和球菌，筛选到两株产酸力强及风味较好的菌株，并对其进行初步鉴定，确定为植物乳杆菌、肠膜明串珠菌。
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| 关 键 词： | 自然发酵 分离鉴定 肠膜明串珠菌 植物乳杆菌 |
| 文章编号： | 1007-7383（2006）04-0510-03 |
| 收稿时间： | 2005-10-19 |
| 修稿时间： | 2005年10月19 |
Separation and Identification of Lactics from Pickles of Natural Fermentation Cabbage |
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| JIANG Cai-hong,LIU Ya,SUN Guang,XIAO Yi,ZHOU Huai-bo.Separation and Identification of Lactics from Pickles of Natural Fermentation Cabbage[J].Journal of Shihezi University(Natural Science),2006,24(4):510-512. |
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| Authors: | JIANG Cai-hong LIU Ya SUN Guang XIAO Yi ZHOU Huai-bo |
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| Abstract: | As a principal vegetable of winter in Xinjiang, cabbage was used as material for natural fermentation of pickles, lO species of baeilus and coccus in total have been separated from fermenting liquor. Through careful selection, we get two microbial strain with great power of producing acid and good flavor. After elementary identification, they were confirmed as Lactobacillus planterum and Lactobacillus mesenteroides. |
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| Keywords: | natural fermentation separation and identification Lactobacillus planterum Lactobacillus mesenteroides |
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