刘文丽,刘洪霞,邢少华,孙雪梅,贡汉生

• 1:鲁东大学食品工程学院
• 2:华测检测认证集团股份有限公司上海分公司

摘要(Abstract)：

泡菜是一种含有丰富乳酸菌资源的传统发酵食品。研究从16种泡菜中分离出41株乳酸菌,并通过过氧化氢酶接触试验、革兰氏染色后显微镜观察进行确定。对41株乳酸菌的耐酸性、胆盐水解酶活性、淀粉酶活性、羧甲基纤维素酶活性、蛋白酶活性以及产胞外多糖和γ-氨基丁酸的能力进行了测定,最终筛选出4株分别具有耐酸性、胆盐水解酶活性、产胞外多糖及产γ-氨基丁酸能力的优良菌株,并通过16S rDNA基因序列分析对菌株分类进行了鉴定,丰富了乳酸菌资源,同时为其在发酵食品中的应用及功能性物质的生产奠定了基础。

关键词(KeyWords)： 泡菜;乳酸菌;功能性菌株;筛选;鉴定

Abstract:

Keywords:

基金项目(Foundation): 山东省高校科技发展计划(J15LE04);; 鲁东大学引进人才项目(LY2014038);; 国家自然科学基金(31301565)

作者(Author): 刘文丽,刘洪霞,邢少华,孙雪梅,贡汉生

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