| 优良发酵果蔬原酱专用乳酸菌的筛选及鉴定 |
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| 引用本文： | 熊涛,高丽.优良发酵果蔬原酱专用乳酸菌的筛选及鉴定[J].南昌大学学报(理科版),2011,35(1):1. |
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| 作者姓名： | 熊涛 高丽 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室； |
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| 基金项目： | 国家自然科学基金资助项目，国家教育部留学回国人员创业基金项目 |
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| 摘 要： | 采用目的平板梯度稀释法,从自然发酵果蔬原浆及中外泡菜老液中分离到22株乳酸菌。采用MRS(pH2.0)初筛平板和MRS(30%葡萄糖)复筛平板,筛选出4株耐酸、耐高糖乳杆菌。对其进行了pH值、酸度、活菌数等果蔬酱发酵性能测试研究,其中两株发酵产酸速度快、发酵性能优异、发酵果蔬酱风
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| 关 键 词： | 发酵果蔬原酱 耐酸 乳酸菌 鉴定 耐高糖 |
Screen and identification of lactic acid bacteria with excellent fermentation performance of fruit and vegetable jam |
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| XIONG Tao,GAO Li.Screen and identification of lactic acid bacteria with excellent fermentation performance of fruit and vegetable jam[J].Journal of Nanchang University(Natural Science),2011,35(1):1. |
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| Authors: | XIONG Tao GAO Li |
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| Institution: | XIONG Tao,GAO Li (State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China) |
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| Abstract: | 22 lactobacillus were isolated from multiple samples such as natural fermented fruit and vegetable pulp and pickle brines with the method of plate decreasing dilution.Through preliminary and secondary screening with pH 2.0 and 30% glucose MRS plate,4 acid |
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| Keywords: | Lactic acid bacteria acid tolerance high glucose resistance fermentation of fruits and vegetables jam identification |
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