食品与机械2012，Vol.28Issue(1)：35-37,143,4.DOI:10.3969/j.issn.1003-5788.2012.01.008
自然发酵辣椒酱中乳酸菌的分离与鉴定
Isolation and identification of lactic acid bacteria from natural fermentation peppers
摘要
Abstract
Strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from naturally fermented peppers. Systematic identification in morphology, physiology and biochemistry, fermentation performance choose that Lact. 1 and Lact. 2 for chili-jam fermentation. The results indicated that Lact. 1 was Lactobacillus planetarium and Lact. 2 was Leuconostoc mesenteroides. Lact 1 and Lact 2 had good lactic acid productivity in the optimum temperature between 30 X^ to 40 °C and the optimum pH 6. 0 and could grow well in the salt concentration of 7%.关键词
发酵辣椒/乳酸菌/分离鉴定Key words
fermented pepper/ lactic acid bacteria/ separation and I-dentification引用本文复制引用
沙漠,逄焕明,古丽娜孜,李静,殷勇,杨海燕..自然发酵辣椒酱中乳酸菌的分离与鉴定[J].食品与机械,2012,28(1):35-37,143,4.基金项目
国家科技人员服务企业行动项目(编号:SQ2009GJG40006) （编号:SQ2009GJG40006）
