摘要
从传统自然腌制的藠头发酵液中,分离得到七个乳酸菌株,进行了形态学、生理、生化鉴定及生物学特性分析。结果表明:短乳杆菌具有较强的产酸能力和良好的生长特性,在30℃下培养16h,发酵液的pH从7.0降至4.22,活菌数达到2.2×109cfu/mL;短乳杆菌具有较强的耐盐性,且无蛋白分解活性,具有较强的亚硝酸盐降解能力,发酵36h后,能使含量为125mg/L的亚硝酸盐全部转化,说明短乳杆菌具备作为腌制藠头用发酵剂的优良特性。
Seven species of lactic acid bacteria were isolated from fermentation liquor gotten. The morphologic, physiological, biochemical and biological characters were analyzed and identified by means of tradition natural fermentation. The results showed that Lactobacillus brevis had two features. First, Lactobacillus brevis had strong ability to produce acid. When Lactobacillus brevis was cultured under the condition of 30℃ for 16h, the pH decreased from 7.0 to 4.22 and the number of viable cells increased to 2.2 × 10^9cfu/mL. Secondly, Lactobacillus brevis had the property to endure high salt and the ability to reduce the nitrate concentration, but it could not denature protein. Lactobacfllus brevJs could completely transfer nitrite within 36h when the concentration of nitrate was lower than 125mg/L. Lactobacillus brevis has a good characteristic as a leaven in Allium bakel.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期128-130,共3页
Science and Technology of Food Industry
关键词
腌制藠头
乳酸菌
鉴定
发酵
Allium bakei
lactic acid bacteria
identification
fermentation
