自然发酵酸菜汁中乳酸菌的分离、鉴定rn 及发酵剂的筛选

摘要

Lactic acid bacteria can be separated from natural fermentation Chinese Sauerkraut juice. A lactic acid coccus was separated rnsuccessfully, it belongs to Leuconostcc based on pre limirnary identification. Physiological characteristics were determined. Using it to rnferment Chinese cabbage resulted in a high growth speed, a high rate of producing acid and a good flavour at the beginning of ferrnmentation. Combined it with 1681 and 1047, according to pH, content of acid, sensory index and so on, three propertions of highrnquality fermentation agent were defined: 1/1681 = 1/2, I/1047 = 1/2, L/1681/1047 = 1/2/1. They caused a rapid decline of pH,rnminimum pH = 3.5, a high sensory index. The lactic acid coccus can be used in the fermentation tcclhnology of producing Chinese rnSauerkraut.%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rn菌属，并进行了部分生理特点试验，用其发酵白菜，显示出发酵初期生长快、产酸率高、风味柔和的特点。将其与已应用于发rn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等综合rn评定，确定L：1681=1：2，L:1047=1：2，L：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，rn且感官指标较好，可用于接种发酵酸白菜生产工艺中。