【摘要】 本文主要对芥菜半干腌制发酵过程中不同时期的乳酸菌进行分离鉴定及特性研究,从中分离出6种菌。经形态特征、培养特性和生化试验等鉴定,结果表明,这6种菌分别为:肠膜状明串珠菌、发酵乳杆菌、植物乳杆菌、乳酸片球菌、酵母菌和短乳杆菌。并观察了发酵过程中各个时期的主导菌相,最后得出保证腌制芥菜腌制成功的因素及其最终发酵pH。更多还原

【Abstract】 The isolation,definition and characteristics of lactic bacteria in the nature fermentation of pickling mustard werestudied.After the identification of shape and culture and biochemistry tests,it was determined that six isolated kinds of lactic acidbacteria were differentiated as Leuconosioc mesenteroids,Lectobacillus fermentum,Lectobacillus plentarum,Pediacoccuscererisias,Yeast and Lectobacillus hrevis.According to their characteristics,the major bacteria of all the natural fermentationprocess were determined for better quality and optimum conditions.更多还原