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[1]吴蕊,田洪涛,孙纪录,等.泡菜中优良乳酸菌的分离、鉴定及发酵特性[J].生物加工过程,2009,7(03):51-55.
　WU Rui,TIAN Hong-tao,SUN Ji-lu,et al.Isolation, identification and fermentation characteristics of lactic acid producing bacteria from pickling vegetables[J].Chinese Journal of Bioprocess Engineering,2009,7(03):51-55.
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泡菜中优良乳酸菌的分离、鉴定及发酵特性
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
7
期数:
2009年03期
页码:
51-55
栏目:
出版日期:
2009-05-30

文章信息/Info

Title:
Isolation, identification and fermentation characteristics of lactic acid producing bacteria from pickling vegetables
文章编号:
1672-3678(2009)03-0051-05
作者:
吴蕊; 田洪涛; 孙纪录; 马晓燕; 韩璞
河北农业大学 食品科技学院，保定071001
Author(s):
WU Rui;  TIAN Hong-tao;  SUN Ji-lu;  MA Xiao-yan;  HAN Pu
Food Science and Technology College， Agricultural University of Hebei， Baoding 071001， China

关键词:
泡菜; 乳酸菌; 发酵性能
分类号:
TS201.3
文献标志码:
A
摘要:
从几种泡菜中分离出86株菌，对其在适温和低温下产酸速率及硝酸盐降解能力进行测定，筛选出5株产酸速率快、硝酸盐降解能力强的菌株。经形态学鉴定及生理生化反应试验，初步鉴定为：植物乳杆菌2株，短乳杆菌1株，戊糖乳杆菌1株，肠膜明串珠菌葡聚糖亚种1株，并对5株菌的发酵性能进行了测定。


参考文献/References:

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[2]杜敏，南庆贤，龚海岩，等.双歧杆菌及其保健机理[J].食品与发酵工业，1995(2)：81-85.
Du Min,Nan Qingxian,Gong Haiyan, et al. Bifidobacteria and its health care[J].Food and Fermentation Industries,1995(2):81-85.
[3]李书华，陈封政.泡菜的研究进展及生产中存在的问题[J].食品科技,2007（3）:8-21.
Li Shuhua, Chen Fengzheng. Reviews on research progresses and actual problem on pickles[J].Food Science and Technology,2007（3）:8-21.
[4]凌代文，东秀珠.乳酸菌细菌分类鉴定及实验方法[M].北京:中国轻工业出版社，1999.
[5]叶淑红，何连芳. 植物乳杆菌的筛选及其在泡菜中的应用[J].中国酿造,2004(7):19-21.
Ye Shuhong, He Lianfang. Screening of Lactobacillus plantarum and its application in making pickles[J].China Brewage,2004(7):19-21.
[6]Lee Kiyong,So Jaeseong. Thin layer chromatographic determination of organic acids for rapid identification of bifidobacteria at genuslevel[J]. Journal of Microbiological Mateods,2001,45:1-61.
[7]中国标准出版社第一编辑室.中国食品工业标准汇编：水果、蔬菜及其制品卷[S].北京:中国标准出版社，2001.

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备注/Memo

备注/Memo:
收稿日期：2008-04-25
基金项目：河北省重大科技攻关专项资助项目（03220171D）
作者简介：吴蕊(1981—)，女，河北唐山人，硕士研究生，研究方向：益生菌；田洪涛(联系人)，教授，E-mail:tht631022@163.com
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