酸菜复合发酵剂中乳酸菌的特性研究

本文应用微生物学和生物化学方法,对酸菜复合发酵剂中的菌株进行了分离、纯化,并对其生化特性进行了研究.结果显示:该复合式发酵剂中不含酵母菌,均为乳酸菌.其中分离得到乳酸单球菌两株,乳酸杆菌两株,链球菌一株,双球菌一株.这6株菌的过氧化氢酶试验、硫化氢试验、吲哚试验、硝酸盐还原试验、尿素试验、甲基红试验和维培试验结果均为阴性,均不可利用葡萄糖产气,属同型乳酸发酵.6株试验菌株在15 ～45℃下生长旺盛,属中温菌,适合用于工业生产使用.试验菌株均可利用二糖(蔗糖、乳糖、麦芽糖),均不利用多糖(淀粉、木糖).各菌株的产酸量都在0.4％以上.

STUDIES ON THE CHARACTERISTfCS OF LACTIC ACID BACTERIA IN COMPOSITE STARTER OF SOUR PICKLED CABBAGE

Stains isolated from composite starter were studied by microbiology and biochemical method.The results showed that there were not yeasts,only 6 strains of lactic acid bacteria,.Among them,2 strains of monococcus,2 strains of bacillus,1 strains of streptococcus and 1 strains of diplococcus.They were all negative result in catalase test,hydrogen sulfide test,indoles test,nitrate reducing test,urea test,methyl red test and v-p test.All of them could not use glucose to produce gas,so belong to homolactic fermentation.They can growth vigorously in 15 ~ 45 ℃,that is suitable for industrial production.Moreover tested strains can utilize disaccharide(sucrose,lactose and maltose),but cannot use polysaccharide(starch,xylose).Acid production quantity of 6 strains were all above 0.4%.