济宁地区酱菜中乳酸菌的筛选与鉴定

目的:对从酱菜中筛选出的优质乳酸菌进行形态学观察、探究其最适生长pH,并筛选出降解亚硝酸盐能力强的乳酸菌株。方法:采用平板计数法进行菌数测定,采用革兰染色法对乳酸菌进行观察,利用分光光度法测定乳酸菌在不同PH培养液中OD值。结果:从酱菜中提取出的乳酸菌为革兰氏阳性菌,最适生长pH为6。最终分离得到降解亚硝酸盐能力强的LD-1乳酸菌。结论:酱菜含有乳酸菌并成功筛选出降解亚硝酸盐能力强的乳酸菌。

Screening and Identification of Lactobacillus in Pickles in Jining

Objective:To observe the morphology of high quality lactic acid bacteria screened from pickles,to explore the optimal growth pH,and to screen out lactic acid bacteria with strong ability of degrading nitrite.Methods:Plate counting method was used to determine the number of bacteria,Gram staining method was used to observe the lactic acid bacteria,and the OD value of lactic acid bacteria in different pH culture medium was determined by spectrophotometry.Results:The Lactobacillus extracted from pickles was gram-positive,and the optimum growth pH was 6.Finally,LD-1 lactobacillus with strong ability of degrading nitrite was isolated.Conclusion:There are Lactobacillus in pickles and lactobacillus with strong ability of degrading nitrite has been successfully screened.