泡菜乳酸菌的分离及发酵性能研究

泡菜乳酸菌的分离及发酵性能研究(10200字)
摘  要：从泡菜中分离出2株乳酸菌Lac1和Lac2，对其在适温产酸速率进行了测定。经形态学鉴定及革兰氏染色及接触酶反应等生理生化反应实验初步鉴定为植物乳酸杆菌和肠膜明串珠菌。对其发酵性能进行了测定，结果表明，它们的生长温度较宽。在生长温度为30℃，pH值为6.5-7.0，NaCl含量低于6%的体系中能正常生长。
关键词：泡菜；植物乳杆菌；肠膜明串珠菌；发酵性能

ISOLATION AND FERMENTATION CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA FROM PICKLING VEGETABLES
Abstract:   two strains of lactic acid producing bacteria Lac1 and Lac2 were isolated from pickling vegetables, the rate they produced acid were been measured. By morphology appraisement and the test for physiology and biochemical event, they are Lactobacillus plantarum and Leuconostoc mesenteroides. The fermentation characteristics of Lac1 and Lac2 were studied. The results showed that the optimum growth temperature was 30℃,pH6.5-7.5,and they could grow normally when the content of salt was under 6%. [资料来源：www.THINK58.com]
Key words: pickling vegetable; Lactobacillus plantarum ; Leuconostoc mesenteroides ;fermentation characteristics
 

目    录
    摘要……………………………………………………………………………1
    关键词…………………………………………………………………………1
    1前言……………………………………………………………………………1 [资料来源：www.THINK58.com]
    2材料与方法……………………………………………………………………2
    2.1样品来源 …………………………………………………………………2
    2.2培养基 …………………………………………………………3
2.3 主要试剂  ………………………………………………………………………4
2.4 主要仪器和设备  ………………………………………………………………5

2.5 泡菜中乳酸菌的分离及鉴定  …………………………………………………5
2.5.1 泡菜中乳酸菌的分离  ………………………………………………………5
2.5.2 乳酸菌的初步筛选  …………………………………………………………5
2.5.3 菌株发酵性能的研究  ………………………………………………………6
2.5.4 乳酸菌的初步鉴定  …………………………………………………………6 [资料来源：http://www.THINK58.com]
3 结果与分析  ………………………………………………………………………6
3.1 菌株的分离、纯化及定性试验 ………………………………………………6
3.2 乳酸菌的初步筛选  ……………………………………………………………6
3.3 菌株发酵性能的研究  …………………………………………………………7
3.3.1 菌株最佳生长温度的确定  …………………………………………………8 [资料来源：http://think58.com]
3.3.2 菌株最适pH值的确定 ………………………………………………………9
3.3.3 菌株盐浓度适应性试验  ……………………………………………………10
3.4 乳酸菌初步鉴定  ………………………………………………………………10
3.4.1 形态学鉴定  …………………………………………………………………10
3.4.2 生化特性的确定  ……………………………………………………………11 [资料来源：http://www.THINK58.com]
4 结论……………………………………………………………………………12
    参考文献 ………………………………………………………………………12
    致谢……………………………………………………………………………13

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