源于中国传统发酵蔬菜乳酸菌分离及发酵特性
黄微薇;张兰威;
摘要(Abstract)：
从四川家庭自制泡菜的老坛子中分离纯化出31株细菌,研究这31株菌的生长性能、产酸性能和亚硝酸盐降解率,并对这31株菌发酵的蔬菜汁进行感官评价,最终筛选出6株乳酸菌(SJ4.6、SJ4.4、SJ1.1、J21、J16、IWQ),对这6株乳酸菌进行Biolog菌种鉴定,分别为3株副干酪乳杆菌(J21、SJ1.1、SJ4.6)、2株德士乳杆菌(IWQ、WT2)和1株植物乳杆菌(SJ4.4)。
关键词(KeyWords)： 亚硝酸盐;乳酸菌;感官评价;发酵性能
基金项目(Foundation):
作者(Author): 黄微薇;张兰威;
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DOI:
参考文献(References)：
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