【摘要】 从剁辣椒中分离得到一株乳酸菌,经形态学、分子生物学和生理生化鉴定为植物乳杆菌(Lactobacillus plantarum),命名L.plantarum SW,并对其生长性能、耐酸、耐盐和亚硝酸盐降解性能进行了分析。结果表明:当pH值为7时,SW菌株生长速率最快,分别比pH值为3和5时增加了57%和31%;同时,高盐环境会导致SW菌株生长速率下降;培养24 h时,SW菌株具有较强的亚硝酸盐降解能力,培养24 h后可降培养基中79%的亚硝酸钠。更多还原

【Abstract】 A lactic acid bacterium was isolated from chopped peppers,which was identified as Lactobacillus plantarum by morphology,molecular biology,physiology and biochemistry analyses,and named L.plantarum SW.Its growth performance,acid tolerance,salt tolerance and nitrite degradation capability were determined.The results showed that when the pH was 7,the SW strain got the fastest growth rate,which was 57% and 31% higher than that at pH 3 and pH 5,respectively.In hypersaline environment,the growth rate of the SW strain decreased.After 24 hours of incubation,the SW strain got a strong nitrite degradation capability,resulting in 79% of nitrite in the medium degraded.更多还原