CAJ | 학술논문

为了深入研究湘西少数民族地区民间泡菜食品的生产工艺与技术,在BCP和TYA培养基上采用平板划线与平板涂布两种方法从4种湘西民间泡菜样品中分离出8株产酸菌株,并根据其发酵产酸能力强弱从中优选出3株产酸能力强的菌株A5、A6和B2.经形态学及生化特性初步鉴定,3菌株均为乳酸杆菌.用白萝卜和牛奶进行应用发酵实验发现,菌株A5发酵产香、产酸、产黏性能最优,生理特性测定发现其培养22h后,进入稳定生长期,发酵40h,产酸量达最高值.
위료심입연구상서소수민족지구민간포채식품적생산공예여기술,재BCP화TYA배양기상채용평판화선여평판도포량충방법종4충상서민간포채양품중분리출8주산산균주,병근거기발효산산능력강약종중우선출3주산산능력강적균주A5、A6화B2.경형태학급생화특성초보감정,3균주균위유산간균.용백라복화우내진행응용발효실험발현,균주A5발효산향、산산、산점성능최우,생리특성측정발현기배양22h후,진입은정생장기,발효40h,산산량체최고치.
To develop and investigate the production process and technique of folk pickled vegetable food popular in ethnic minority areas of western Hunan province, China, 8 acid-producing bacterial strains were isolated from 4 kinds of pickled vegetables sampled from these areas with BCP and TYA culture media by streak plate and spread-plate techniques, respectively. Further, strain A5 with the strongest acid producing ability, followed by strains A6 and B2, was screened together with them. According to morphological features and biochemical properties, all the screened stains were preliminarily identified as Lactobacillus. Milk and white radish fermentation experiments indicated that strain A5 had the best ability to produce aroma and mucoid substances and acids. The growth of this strain tended to be stable after 22 h of culture and the highest acid productivity was observed at 40 h.