自然发酵酸菜汁中乳酸菌的分离、鉴定 及发酵剂的筛选

从自然发酵酸菜汁中可以分离出许多优良菌株。本试验成功地分离出一株乳酸球菌（代号为L），经初步鉴定属于明串珠菌属，并进行了部分生理特点试验，用其发酵白菜，显示出发酵补期生长快、产酸率高、风味柔和的特点。将其与已应用于发酵酸白菜中的两株乳酸杆菌（代号为1681,1047）组成不同配比的发酵剂发酵白菜，根据pH值、可滴定酸及感官指标的等综合评定，确定L:1681=1:2,L:1047=1:2,1681:1047=1:2:1三种发酵剂接种发酵效果较好，pH值下降快，最终达3.5左右，且感官指标较好，可用于接种发酵酸白菜生产工艺中。

Separation and Identification of Iactic Acid Bacteria from Natural Fermentation Chinese Sauerkraut Juice, and Screening of Fermentafion Agent

Lactic acid bacteria can be separated from natural fermentation Chinese Sauerkraut juice. A lactic acid coccus was separated successfully, it belongs to Leuconostoc based on preliminary identification. Physiological characteristics were determined. Using it to ferment Chinese cabbage resulted in a high growth speed, a high rate of producing acid and a good flavour at the beginning of fermentation. Combined it with 1681 and 1047, according to pH, content of acid, sensory index and so on, three propertions of high-quality fermentation agent were defined: L/1681=1/2, L/1047=1/2, L/1681/1047=1/2/1. They caused a rapid decline of pH, minimum pH=3.5, a high sensory index. The lactic acid coccus can be used in the fermentation technology of producing Chinese Sauerkraut.