食品科学2018，Vol.39Issue(10)：112-117,6.DOI:10.7506/spkx1002-6630-201810018
剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析
Isolation, Identification and Biological Characteristics of Excellent Lactic Acid Bacteria from Fermented Hot Pepper
摘要
Abstract
Lactic acid bacteria were isolated from fermented pepper and five strains of Lactobacillus sp. were screened out based on their acid production and nitrite depletion ability. By biochemical tests and genetic analysis based on 16S rDNA sequence, strains W-4, Y-5 and Y-12 were identified as L. plantarum, and the other two strains Y-25 and Y-31 were identified as L. brevis. The stress response indicated that the L. plantarum survived better under acidic and osmotic stresses as compared with L. brevis, and L. plantarum W-4 had the strongest tolerance ability. All five strains were sensitive to erythromycin, ampicillin, gentamicin, tetracycline and penicillin G.关键词
剁辣椒/乳杆菌/鉴定/特性Key words
fermented hot pepper/ Lactobacillus/ identification/ characteristics分类
轻工纺织引用本文复制引用
叶陵,李勇,王蓉蓉,刘成国,蒋立文,邓放明,周辉..剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J].食品科学,2018,39(10):112-117,6.基金项目
国家自然科学基金面上项目(31571811) （31571811）
国家自然科学基金青年科学基金项目(31601525) （31601525）
湖南省教育厅科学研究项目(16K043) （16K043）
