CAJ | 학술논문

通过比较溶钙圈的大小从芥菜制成的泡菜汁中分离、筛选出4株产酸能力较强的乳酸菌菌株，选取产酸能力最强的一号菌种从其耐盐性，培养温度、初始pH对菌株的生长能力的影响分析其微生物学特性。研究表明：高产乳酸菌菌株生长的最适NaCl浓度为2%， NaCl浓度为6%和8%时基本不生长；菌体生长的最佳温度在30℃~35℃，最佳生长的初始pH值在5~7之间。
통과비교용개권적대소종개채제성적포채즙중분리、사선출4주산산능력교강적유산균균주，선취산산능력최강적일호균충종기내염성，배양온도、초시pH대균주적생장능력적영향분석기미생물학특성。연구표명：고산유산균균주생장적최괄NaCl농도위2%， NaCl농도위6%화8%시기본불생장；균체생장적최가온도재30℃~35℃，최가생장적초시pH치재5~7지간。
Lactic acid bacteria can be separated from natural fermentation Chinese sauerkraut juice. 4 strains were isolated from sauerkraut juice through comparing sizes of dissolved calcium circle and one strain’ s microbiology characteristic were analyzed through researching salt endurance, culturing temperature and incipient pH. Studies have shown that the optimum saline salinity is 2%,6%and 8%salinity will mostly prevent the growth of bacterial strains. The optimum temperature for growth of bacterial strains is 30C~35C, and the optimum incipient pH is 5~7.