酸菜汁中乳酸菌的分离与鉴定研究

为明确自然发酵酸菜中乳酸菌的种类,采用添加溴甲酚紫的SL分离培养基对其中的产酸菌进行分离,结合表型形态测定筛选其中的乳酸菌,并根据《伯杰氏系统细菌学手册》,对筛选到的乳酸菌进行形态学与生理生化鉴定。结果表明,自然发酵酸菜汁中的产酸优势菌为G+菌,且它们大多属于乳酸菌;筛选到9株乳酸菌SY1～SY9,其中SY4为发酵乳杆菌(Lactobacillus fermentum),SY6为植物乳球菌(Lactococcus plantarum),其他7株都为植物乳杆菌(Lactobacillus plantarum)。

Isolation and Identification of Lactic Bacteria in Sauerkraut Juice

In order to clarify species of lactic bacteria in natural sauerkraut,SL medium with Bromocresol purple sodium salt is used to isolate acid-producing bacteria from sauerkraut juice,and lactic bacteria is scalped by morphology and share,then morphological,physiological and biochemical methods are adopted to identify the screened lactic bacteria,based on Bergey's Manual of Systematic Bacteriology.The results show that Gram-positive bacteria,mainly lactic bacteria,are dominant in the course of acid-producing.9 strains of lactic bacteria,namely SY1～SY9,are screened.SY4 is identified as Lactobacillus fermentum,SY6 is identified as Lactococcus plantarum,and the other 7 strains are identified as Lactobacillus plantarum.