CAJ | 학술논문

从泡菜汁中分离纯化出10株乳酸菌,对其做单菌种接种发酵、生理生化、亚硝酸钠降解实验。经初步鉴定A1,A2,A3,A5,A6,A7,A10为明串珠菌属；A8,A9为链球菌属；A4为乳杆菌属。筛选出亚硝酸钠降解率最高的菌株A5,其降解率达89.91%；产酸速度最快、发酵风味总体接受度最高的菌株A2,为泡菜生产工业菌株的开发提供高效菌株。
종포채즙중분리순화출10주유산균,대기주단균충접충발효、생리생화、아초산납강해실험。경초보감정A1,A2,A3,A5,A6,A7,A10위명천주균속；A8,A9위련구균속；A4위유간균속。사선출아초산납강해솔최고적균주A5,기강해솔체89.91%；산산속도최쾌、발효풍미총체접수도최고적균주A2,위포채생산공업균주적개발제공고효균주。
10 strains of lactic acid bacteria are isolated and purified from pickle juice.A1,A2,A3, A5,A6,A7,A10 are primarily identified as Leuconostoc,A8,A9 are primarily identified as Streptococcus,A4 is primarily identified as Lactobacillus.Two excellent strains such as A2 with high acid-producing rate and the highest acceptability for fermentation flavor, A5 with 89.91%nitrite-degrading capacity are screened out by single strain fermentation,physiological and biochemical experiment,and nitrite degradation experiment,which can provide high efficient fermentation strains for pickled vegetables.