戊糖乳杆菌的分离及其发酵特性

对酱腌菜中的戊糖乳杆菌进行分离鉴定后研究其在蔬菜汁培养基中生长特性，并利用优良戊糖乳杆菌菌株发酵泡菜。结果分离得到11株乳酸杆菌，5株为戊糖乳杆菌，其中2株戊糖乳杆菌在蔬菜汁培养基中生长良好，分别为戊糖乳杆菌Mao62和戊糖乳杆菌Tang32。利用这两株菌分别接种发酵泡菜，结果表明，发酵时间较自然发酵泡菜短，且产品感官品质优良。

Isolation of Lactobacillus pentosus and its fermentation properties

To screen good strains for pickle starter， several strains of Lactobacillus pentosus were isolated and identified from the traditional fermented pickles. Their growth characteristics in the medium of vegetable juice were studied and the excellent L. pentosus strain was used to ferment pickles. Eleven Lactobacillus strains were isolated from traditional fermented food， 5 strains were identified as L. pentosus. Among them， 2 strains showed better growth in vegetable juice medium. L. pentosus strains Mao62 and Tang32 were then inoculated into the ferment pickles. After 2 days incubation， pickles by the test strains demonstrated better characteristics than that fermented by natural process based on the production level of the lactic acid and sensory evaluation.