| 引用本文: | 何 航1,周月珺1,赵智远2,屠大伟1,尤琳烽1.泡菜盐水中植物乳杆菌的分离鉴定及发酵性能研究(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2025，42（5）：11-17 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 筛选优良乳酸菌菌株以构建泡菜发酵菌种。 方法 利用稀释涂布法和平板划线法从泡菜盐水中分离乳
酸菌,通过形态学观察法(菌落观察,革兰氏染色法)、生理生化鉴定(EasylD 乳酸菌生化鉴定试剂盒)、16S rDNA
基因测序和系统发育树的构建确定细菌种类并对其耐盐、产酸和抑菌能力测试。 结果 共分离得到 16 株疑似乳酸
菌菌株,菌落成圆形凸起状,颜色多为乳白色或白色,菌体成短杆状或球状且均为革兰氏阳性。 经过生理生化鉴定
排除了 4 株菌株,最终确定了 11 株细菌为植物乳杆菌,其中菌株 4-1、4-2、5-2、5-3 的产酸能力最优,pH 值前
12 h 下降趋势显著;随着盐度的增加,植物乳杆菌生长均受到不同程度抑制,菌株 1-1 的耐渗透压能力最强;11 株
植物乳杆菌的抑菌能力有差异,菌株 3-1、3-3、3-4、3-5、4-2 的抑菌能力显著,对大肠杆菌和金黄色葡萄球菌的抑
制强度最大。 结论 从泡菜盐水中筛选得到的植物乳杆菌发酵特性优良,可进一步作为泡菜工业生产的菌种来源。 |
| 关键词: 泡菜 植物乳杆菌 鉴定 发酵 |
| DOI： |
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| Isolation Identification and Fermentation Performance Study of Lactobacillus Plantarum in Paocai Brine |
|
HE Hang
1
ZHOU Yuejun
1
ZHAO Zhiyuan
2
TU Dawei
1
YOU Linfeng
1
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1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chayouhouqi Inspection and Testing Center Inner Mongolia Wulanchabu 012400 China
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| Abstract: |
| Objective The study focuses on the screening of high quality lactic acid bacteria strains and construction of
Paocai fermentation strains. Methods Lactic acid bacteria were isolated from Paocai brine using diluted spreading plate
and the streak plate. The bacterial species were identified by morphological observation colony observation Gram 's
stain physiological and biochemical identification EasylD Lactobacillus biochemical identification kit 16S rDNA gene
sequencing and construction of phylogenetic tree. The lactic acid bacteria were tested for salt resistance acid production
and antibacterial activity. Results A total of 16 strains of suspected lactic acid bacteria were isolated the colonies were
rounded protruding the colours were mostly milky white or white and the bodies were short rods or globules all of which
were Gram-positive. After physiological and biochemical identification 4 strains were excluded and 11 strains were finally
identified as Lactiplantibacillus plantarum. Strains 4-1 4-2 5-2 and 5-3 had the best acid-producing ability and the
decreasing trend of pH value in the first 12 h was significant. With the increase of salinity the growth of Lactobacillus
plantarum was inhibited to varying degrees and strain 1-1 had the strongest osmotic pressure tolerance. 11 strains of
Lactobacillus plantarum had different inhibitory abilities and strains 3-1 3-3 3-4 3-5 and 4-2 had significant abilities
with the greatest inhibitory strengths against Escherichia coli and Staphylococcus aureus. Conclusion Lactiplantibacillus
plantarum screened from Paocai brine has great fermentation potential and can be further used as a source of strains for the
industrial production of Paocai. |
| Key words: Paocai lactiplantibacillus plantarum identification fermentation |
