泡菜中植物乳杆菌的鉴定及其发酵液抑菌活性研究Study on the Identification of Lactobacillus plantarum and Antimicrobial Activity of the Pickled Vegetable
全永亮
摘要(Abstract)：
从山东烟台家庭自制泡菜中分离得到1株产抑菌物质的乳酸菌菌株。综合菌株的形态学特征、生理生化特征和16SrDNA序列分析,鉴定该菌为植物乳杆菌并命名为Lactobacillus plantarum QYL-1。该菌株发酵上清液对短小芽孢杆菌(CMCC 63202)、金黄色葡萄球菌(ATCC 25923)、藤黄微球菌(CMCC28001)、大肠杆菌(ATCC 25922)等有较好的抑菌作用,其中对大肠杆菌(ATCC 25922)的抑菌性最强,表现出广谱抑菌活性。研究对于纯种发酵及乳酸菌的抑菌活性,具有一定的启发和借鉴价值。
关键词(KeyWords)： 泡菜;植物乳杆菌;抑菌活性
基金项目(Foundation): 山东省高等学校青年骨干教师国内访问学者项目
作者(Author): 全永亮
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