安徽农业科学2011，Vol.39Issue(3)：1501-1504,4.
泡菜中乳酸菌的分离及其发酵液抑菌活性研究
Study on the Isolation of the Lactic Acid Bacteria from Pickled Vegetable and Its Antibiotic Activity
摘要
Abstract
[ Objective ] The reference for the production of the ferment of pure lactic acid bacteria and the improvement of traditional lactic acid fermentation was provided through the research on the isolation of the lactic acid bacteria from pickled vegetable and the formation of its antibiotic material. [ Method] The bacterium for acid formation was isolated from the pickled vegetable by means of the medium of lactic acid isolation and the product was identified based on the experiment in acid formation and morphologic/biochemical character. The antibiotic activity of the supernatant was tested. [ Result] 11 bacterium strains were isolated from pickled vegetable and the experiment in the acid-producing of the strain indicated that the strain： J-4, J-5, J-9 and J-11, was better strain. The preliminary identification of morphologic/biochemical character indicated that 4 bacterium strains belonged to lactic acid bacteria spp. The experiment in antibiotic activity of the supernatant indicated that the four bacterium strains was with stronger antibiotic activity, among which, the strain： J-4, had broad-spectrum antibiotic activity.[ Conclusion] The research could provide the inspiration and reference value of development and application of the fermentation and antibacterial factor of lactic acid bacteria.关键词
泡菜/乳酸菌/抑菌/分离Key words
Pickled vegetable/ Lactic acid bacterium/ Antibiotic/ Isolation分类
农业科技引用本文复制引用
陈静,朱强,朱明..泡菜中乳酸菌的分离及其发酵液抑菌活性研究[J].安徽农业科学,2011,39(3):1501-1504,4.基金项目
江苏省高校科研成果产业化推进工程项目(JH10-50). （JH10-50）
