摘要
从自然发酵的辣椒酱中分离出产酸量高、生长良好的菌株,经过形态学鉴定、生理生化特性及发酵性能试验,最终选定Lact.1和Lact.2两株适用于发酵辣椒试验的乳酸菌。鉴定结果表明Lact.1为植物乳酸杆菌(Lactobacillusplanetarium),Lact.2为肠膜明串珠菌(Leuconostocmesenteroides)。试验结果表明两株乳酸菌产酸速度快,最适生长温度在30℃到40℃之间,最适生长pH 6.0,当食盐浓度在7%以下能生长。
Strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from naturally fermented peppers.Systematic identification in morphology,physiology and biochemistry,fermentation performance choose that Lact.1 and Lact.2 for chili-jam fermentation.The results indicated that Lact.1 was Lactobacillus planetarium and Lact.2 was Leuconostoc mesenteroides.Lact 1 and Lact 2 had good lactic acid productivity in the optimum temperature between 30 ℃ to 40 ℃ and the optimum pH 6.0 and could grow well in the salt concentration of 7%.
出处
《食品与机械》
CSCD
北大核心
2012年第1期35-37,143,共4页
Food and Machinery
基金
国家科技人员服务企业行动项目(编号:SQ2009GJG40006)
关键词
发酵辣椒
乳酸菌
分离鉴定
fermented pepper
lactic acid bacteria
separation and identification
