自制酸菜中植物乳杆菌的分离与鉴定

目的]了解自制酸菜中的有益菌种,为分析其营养价值提供依据。方法]采用涂布分离和烛缸厌氧法对自制酸菜中的有益菌种进行培养,并对得到的细菌菌落形态特征及生化特征进行分析。结果]经筛选,得到3株乳酸杆菌,其中2株为植物乳杆菌,1株为短乳杆菌。结论]自制酸菜中含有多种植物乳酸杆菌,具有较高的营养价值。

Isolation and Identification of Lactobacillus plantarum in Homemade Pickle

Objective] The aim was to understand the beneficial bacteria in homemade pickle, and provide a basis for analysis of its nutrition-al value. Method] The beneficial bacteria in homemade pickle were cultured by spread plate method and candle jar anaerobic method , the morphological characteristics and biochemical characteristics of obtained bacterial colony were analyzed . Result] 3 strains of lactic acid bac-teria were screened successfully, including 2 strains of Lactobacillus plantarum and 1 strain of Lactobacillus brevis. Conclusion] Homemade pickle contains a variety of Lactobacillus plantarum, which has the high nutritive value.