【摘要】 采用纯培养方法从淅川自然发酵酸菜中分离出6株乳酸菌，对其进行了生理生化、形态学和分子生物学鉴定，并进一步对分离菌株的生长特性、产酸能力、耐人工消化液进行研究。结果表明，淅川自然发酵酸菜中可培养乳酸菌多样性较好，从5个样品中分离到6株乳酸菌，经鉴定XC-2为副布氏乳杆菌(Lactobacillusparabuchneri),XC-3为哈尔滨乳杆菌(Lactobacillus harbinensis),XC-5为短乳杆菌(Lactobacillus brevis),XC-6为副干酪乳杆菌(Lactobacillus paracasei),XC-18为植物乳杆菌(Lactobacillus plantarum),XC-20为戊糖乳杆菌(Lactobacillus pentosus);其中，菌株XC-18的人工胃液、人工肠液耐受能力较好，相对存活率分别为72.4%和65.7%,具有一定应用潜力。更多还原

【Abstract】 Six strains of lactic acid bacteria are isolated from natural fermented pickles in Xichuan by pure culture method, and their physiological, biochemical, morphological and molecular biological identification are carried out, and their growth characteristics, acid production capacity and tolerance to artificial digestive liquid are further studied. The results show that the diversity of culturable lactic acid bacteria in Xichuan naturally fermented pickles is good, and 6 strains of lactic acid bacteria are isolated from 5 samples. After identification, XC-2 is Lactobacillus parabuchneri, XC-3 is Lactobacillus harbinensis, XC-5 is Lactobacillus brevis, XC-6 is Lactobacillus paracasei, XC-18 is Lactobacillus plantarum, XC-20 is Lactobacillus pentosus. The strain XC-18 has better tolerance to artificial gastric fluid and artificial intestinal fluid, and the relative survival rate is 72.4% and 65.7% respectively, showing certain application potential.更多还原