东北酸菜发酵中几株乳酸菌的筛选

从东北酸菜汁液出发,有目的地筛选到3株菌株,通过对其形态特征、菌落特征及生化特征进行分析可知,3株菌株均为乳杆菌属。对筛选到的乳杆菌属进行酸菜发酵性能研究发现,其中菌株L2在发酵24 h后,产酸量达到2.5%,酸度达到1.73 g乳酸/100 mL,且发酵无异味,口味自然,效果较好。

Screening of Some Lacto-Bacteria Strains from Sauerkraut Fermentation in NE China

Three strains were screened intentionally starting from sauerkraut juice collected from NE China.It was known through analyses of their morphological,colony,and biochemistry features they all belonged to the genus of Lactobacillus.It was found after studying on 24 h after cabbage sauerkraut fermentation that strain L2 produced acid as high as 2.5%,with the acidity at 1.73 g lactic acid /100 mL,and the fermentation did not produced strange odor,the sauerkraut tasted natural and produced fine result.