自然发酵酸菜中乳酸菌的分离鉴定及其生理特性研究

[目的]探讨自然发酵酸菜中乳酸菌的生理特性。[方法]从自然发酵的酸菜中分离出19株菌株，从中筛选出了4株产酸能力较强的菌株对其进行鉴定并对其生理特性进行研究。[结果]4株产酸能力较强的乳酸菌经鉴定分别为Lactobacillus plantnmm、Lactobaci Uusbrevis、Lactobacillus conllinocides和Lactobacillus curuatus。培养基初始pH值对菌株的影响较大，适于菌株生长的pH值在6—8。其中pH值对菌株C和D的影响最大，pH值低于4的条件下基本不能生长。菌株A产酸较快，以5％接种量接种，发酵24h后pH值即可达到3．7左右，其耐酸性较好，DH值4左右仍有较高的OD值，但受培养基中盐浓度影响最明显，在盐浓度0～4％时OD值迅速下降。菌株D的耐盐性最好，盐浓度在8％左右仍能生长。[结论J该研究为泡菜的品质研究和产业化发展奠定了基础。

Study on the Seperation and Identification of Lactic Acid Bacteria from Natural Fermented Pickle and Their Physiological Characteristics

[Objective] The aim was to discuss the physiological characteristics of lactic acid bacteria from natural fermented pickle.[Method] 19 strains were separated from natural fermented pickle and 4 strains with stronger acid producing ability were screened and identified,and their physiological characteristics were studied.[Result] 4 lactic acid bacteria strains with stronger acid producing ability were identified as Lactobacillus plantarum,Lactobacillus brevis,Lactobacillus conllinocides and Lactobacillus curvatus,resp.The effect of initial pH value of culture medium on strains was larger and the suitable pH value for strain growth was between 6 and 8.Among them,the effect of pH value on strain C and strain D were largest and they could not grow under the condition of pH value lower than 4.The acid production of strain A was faster and the pH value could reach about 3.7 after fermentation for 24 h with 5% inoculation amount.The acid resistance of strain A was better and it still had higher OD value at about pH value 4,but the effect of salt concn.in the culture medium on it was most obvious and the OD value was decreased rapidly when the salt concn.was 0-4%.The salt resistance of strain D was best and it still could grow when the salt concn.was 8%.[Conclusion] The research laid the foundation for the quality study and industrialization development of pickle.