期刊论文

Isolation and identification of lactic acid bacteria from fermented kohlrabi followed by the application in preliminary production

中文

中国酿造

0254-5071

2008

5

31-33

10.3969/j.issn.0254-5071.2008.05.009

湖北省科技攻关项目（2007AA201C10）；

本校为第一机构

从经过自然发酵的大头菜中分离出菌株若干，经形态特征、生理生化特征鉴定表明有4株属于乳酸菌，其中植物乳杆菌2株（编号A1、A2），耐酸乳杆菌1株（编号C），短乳杆菌1株（编号D）。发酵实验表明A1、A2发酵风味较好且有较高的产酸能力，具有用于纯种发酵生产大头菜的潜力。

Many microbial strains were isolated from naturally fermented kohlrabi. After identification by morphology and biophysical/biochemical characteristics, four lactic acid bacteria were obtained, including two Lactobacillus plantarum strains coded A1 and A2, one Lactobacillus acetotolerans strain coded C, and one Lactobacillus brevis strain coded D. Fermentation tests showed that A1 and A2 were candidates for pure fermentation of kohlrabi because of the...