【摘要】 从泡菜汁中分离乳酸菌,筛选出3株产酸量较高、生长良好的菌株。从该菌的形态特征、菌落特征、生理生化特征进行鉴定,判定结果A8、B2为弯曲乳杆菌,B4为植物乳杆菌。以其为纯培养发酵剂制备萝卜泡菜,质量优于自然发酵产品。更多还原

【Abstract】 Three strains of lactic acid bacteria with producing high-yield lactic acid and well-growing were isolated from pickling vegetable. Systematic identification in morphology,physiology and biochemistry showed that A8,B2 were Lactodacillus curvatus,and B4 L.piantarum.Then applying their pure culture in pickling radish,the flavor of the product was better than natural ones.更多还原