CAJ | 학술논문

对酱腌菜中的戊糖乳杆菌进行分离鉴定后研究其在蔬菜汁培养基中生长特性，并利用优良戊糖乳杆菌菌株发酵泡菜。结果分离得到11株乳酸杆菌，5株为戊糖乳杆菌，其中2株戊糖乳杆菌在蔬菜汁培养基中生长良好，分别为戊糖乳杆菌Mao6.2和戊糖乳杆菌Tang3.2。利用这两株菌分别接种发酵泡菜，结果表明，发酵时间较自然发酵泡菜短，且产品感官品质优良。
대장업채중적무당유간균진행분리감정후연구기재소채즙배양기중생장특성，병이용우량무당유간균균주발효포채。결과분리득도11주유산간균，5주위무당유간균，기중2주무당유간균재소채즙배양기중생장량호，분별위무당유간균Mao6.2화무당유간균Tang3.2。이용저량주균분별접충발효포채，결과표명，발효시간교자연발효포채단，차산품감관품질우량。
To screen good strains for pickle starter , several strains of Lactobacillus pentosus were isolated and identified from the traditional fermented pickles .Their growth characteristics in the medium of vegetable juice were studied and the excellent L.pentosus strain was used to ferment pickles.Eleven Lactobacillus strains were isolated from traditional fermented food, 5 strains were identified as L.pentosus.Among them, 2 strains showed better growth in vegetable juice medium.L.pentosus strains Mao6.2 and Tang3.2 were then inoculated into the ferment pickles . After 2 days incubation, pickles by the test strains demonstrated better characteristics than that fermented by natural process based on the production level of the lactic acid and sensory evaluation .