摘要
从湘西传统发酵酸豆角中分离出A、B、C、D、E等5株乳酸菌,经过培养特性、生理生化试验、发酵能力测定,筛选出B、D两株产酸快、发酵风味好的菌株作为优势菌株。经初步鉴定,确定B菌株为肠膜明串株菌(Leuconostoc m esenteroides),D菌株为短乳杆菌(Lactobacillus bevies)。
Five strains （No. A ,B ,C ,D, E） were separated from Xiangxi traditional sour cowpea. Strains B and D were determined as dominant lac- tic acid bacteria which have a high yield of acid and fine flavor. Through culture character, physiological and biochemical experiment and fermenta- tion capability, strain B and strain D were identified as Leuconostoc mesenteroides and LactobaciUus bevies, respectively.
出处
《中国酿造》
CAS
北大核心
2009年第5期35-38,共4页
China Brewing
基金
湖南省社科联重大项目(05042001)
关键词
湘西酸豆角
传统发酵
优势乳酸菌
分离
鉴定
Xiangxi sour cowpea
traditional fermentation
dominant lactic acid bacteria
separation
identification
