摘要
为探究自然发酵辣椒中的天然微生物,对其进行微生物的分离和鉴定,通过生理生化实验结果并对比《伯杰氏系统细菌学手册》,其结果为自然发酵辣椒中G(+)菌为优势菌种;筛选出的9株G(+)菌中R1,R3,T1,T2为植物乳杆菌(Lactobacillus plantarum),M3,R2为植物乳球菌(Lactococcus galac-tococcus),M2,M4为枯草芽孢杆菌(Bacillus subtilis),M1为短小芽孢杆菌(Bacillus pumilus)。
In order to study the microbe in natural fermented pepper, microbial separation and identification are conducted. Through physiological and biochemical experiments results and referring to Bergey＇s Manual of Systematic Bacteriology, the results demonstrate that in fermented pepper, the gram-positive bacteria are dominant strains. Within the selected nine bacterial colonies, R1, R3, T1, T2 are Lactobacillus plantarum; M3, R2 are Lactococcus galactococcus; M2, M4 are Bacillus subtilis; M1 is Bacillus pumilus.
出处
《中国调味品》
CAS
北大核心
2013年第2期30-33,共4页
China Condiment
基金
贵州省农业攻关项目(黔科合NY字[2012]3018号)
贵阳市科技重大专项([2010]筑科农合同字第8-2号)
关键词
自然发酵辣椒
乳酸菌
芽孢杆菌
分离
鉴定
natural fermented pepper
lactic acid bacteria
bacillus
isolation
identification
