摘要
该试验对从传统自然乳酸发酵辣椒中分离得到的10 株乳酸杆菌、2株乳酸球菌和4株需氧芽孢杆菌进行了形态学及生理生化学鉴定,并结合生产需要,检测其产酸性、耐盐性、抗生素敏感性及产细菌素等生物学属性。并经比较筛选出了2株安全性好,生产适应性强,能产生细菌素的乳酸杆菌,为人工接种发酵糟辣椒工艺的探索,提供了试验菌株。
Zao Pepper is the popular name of a traditional pepper naturally fermented by lactic acid bacteria and also is called Duo Pepper. 16 strains were isolated from traditional pepper naturally fermented by lactic acid bacteria. Based on the morphology and physiology they were identified as ten Lactobacilli, two Streptococci and four aerobic Bacillus, whose biological properties, such as the ability of producing acid,salt tolerance and sensitiv- ity to antibiotics were detected. Two Lactobacilli were selected, which had good safety property and strong production adaptability and was able to!produce bacteriocin. The strains could be used to produce Zao Pep- per by the pure-culture fermentation.
出处
《中国酿造》
CAS
北大核心
2002年第C00期15-21,共7页
China Brewing
