摘要
为了分析辣白菜发酵过程中乳酸菌分布,从自然发酵的自制朝鲜族辣白菜中运用平板稀释法根据细菌菌落形态特征分离筛选出59株乳酸菌,SDS-PAGE电泳法分析各菌株全细胞蛋白模式后将其划分为7大类,最后用16S rRNA序列同源性分析,鉴定出4种乳酸菌种类,分别为肠膜明串珠菌、柠檬明串珠菌、食窦魏斯氏菌和植物乳杆菌。
In order to investigate lactic acid bacterial population in Kimchi, 59 LAB strains were isolated from home-made Kimchi based on the morphological characteristics, and then divided into 7 patterns by whole-cell protein pattern analysis using SDS-PAGE. By 16S rRNA gene sequencing, the isolates were identified as Leuconostoc mesenteroides subsp. Mesenteroides, Leuconostoc citreum, Weissella cibaria and Lactobacillus plantarum.
出处
《食品科技》
CAS
北大核心
2012年第11期10-13,共4页
Food Science and Technology
基金
国家自然科学基金项目(31060212)
