CAJ | 학술논문

目的研究泡菜中乳酸菌的最佳生长条件.方法利用基础培养基考察不同碳源、pH值和温度条件下,乳酸菌生长情况.结果葡萄糖是该乳酸菌的最佳碳源,该菌的最佳pH值为5~6,最佳生长温度为30~35℃.结论在泡菜发酵前加入乳酸菌纯菌种,并提供已优化的发酵条件,可缩短泡菜腌制的发酵周期.
목적연구포채중유산균적최가생장조건.방법이용기출배양기고찰불동탄원、pH치화온도조건하,유산균생장정황.결과포도당시해유산균적최가탄원,해균적최가pH치위5~6,최가생장온도위30~35℃.결론재포채발효전가입유산균순균충,병제공이우화적발효조건,가축단포채업제적발효주기.
Objective To determine the optimal culture conditions of a LAB strain from pickle vegetables. Methods Minimum media (MM) supplemented with different saccharides, medium pH and culture temperatures were tested for the best growth of the LAB strain. Results Glucose was the best substitute for the rapid growth of the tested LAB strain, with pH5-6, 30-35 ℃ as the best fermentation conditions. Conclusion To inoculate pure LAB before pickle fermentation and provide favorite culture conditions can significantly shorten the fermentation time, compared to the traditional spontaneous fermentation.