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投稿时间：2022-08-20
投稿时间：2022-08-20
中文摘要: 以传统自然发酵的富源酸菜为研究对象，利用MRS-CaCO3固体培养基中分离纯化菌株，经过革兰氏染色、过氧化氢酶试验初步鉴定，进行发酵性能（产酸速度、产酸量、降解亚硝酸盐能力、耐酸生长、耐盐生长）测试以确定最优菌株，再通过16S rDNA序列分析进行最终鉴定，并应用于酸菜发酵。结果表明：分离纯化的4株乳酸菌，发酵性能有所差异，菌株N1表现突出，经鉴定为乳杆菌属布氏乳杆菌，将其应用于富源酸菜发酵，发酵效果好，能明显缩短富源酸菜发酵周期，降解亚硝酸盐效果突出，可作为富源酸菜标准化生产菌种。
Abstract:Strains were isolated from naturally fermented Fuyuan pickle with MRS-CaCO3medium.Through Gram staining，catalase test，and test of fermenting properties（acid-producing rate，acid-producing amount，nitrite-degrading ability，growth status in acid environment，and growth status in the salt environment），the optimal strain was screened out.Afterwards，it was identified by 16S rDNA sequencing and applied for pickle fermentation.The results indicated that the fermentation performances of the four Lactobacillus strains varied，and N1 was outstanding and identified as Lactobacillus buchneri N1 was then applied for the fermentation of Fuyuan pickle，achieving ideal effect.It obviously shortened the fermentation cycle of Fuyuan pickle and showed remarkable effect in degrading nitrite.Thus，N1 can be used for standard production of Fuyuan pickle.
文章编号：202304029 中图分类号： 文献标志码：
基金项目:云南省教育厅科学研究项目（2020J0633）；云南省大学生创新创业训练项目（S20190684032）
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