摘要
从自然发酵的酸菜汁中分离出3株高产酸菌,利用经典分类法即在产乳酸、形态学、生理生化特性等方面对其进行了细菌学鉴定。结果表明,3株菌分别为短乳杆菌(Lactobacillus brevis)、植物乳杆菌(Lactobacillus planetarium)和肠膜明串珠菌(Leuconostoc mesenteroides)。
Three high-acid-yield strains were separated from the juice of pickled cabbage fermented naturally and were identified bacterially using the classical classification. The results showed that three strains were Lactobacillus brevis, Lactobacillus planetarium and Leuconostoc mesenteroides respectively.
出处
《中国酿造》
CAS
北大核心
2009年第2期62-64,共3页
China Brewing
关键词
酸菜汁
乳酸菌
分离鉴定
juice of pickled cabbage
lactic acid bacteria
isolation and identification
作者简介
刘晓辉（1968-），女，吉林榆树人，副研究员，主要从事微生物的研究工作。
