|本期目录/Table of Contents|

[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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Du Min,Nan Qingxian,Gong Haiyan, et al. Bifidobacteria and its health care[J].Food and Fermentation Industries,1995(2):81-85.
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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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