自制酸菜中植物乳杆菌的分离与鉴定
Isolation and Identification of Lactobacillus plantarum in Homemade Pickle
程秀玉 1王炎松2
作者信息
- 1. 海南省疾病预防控制中心，海南海口570203
- 2. 海口维瑅瑷生物研究院，海南海口570312
- 折叠
摘要
[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。
Abstract
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.
关键词
自制酸菜/植物乳杆菌/分离与鉴定Key words
Homemade pickle/Lactobacillus plantarum/Isolation and identification引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据