摘 要
酸黄瓜是世界范围内广泛流行的一种蔬菜腌制制品，在我国有着悠久的历史，腌黄瓜也是一种大规模加工和储藏的方法。结果表明，自然发酵法处理的黄瓜比人工发酵法处理的黄瓜酸味更浓，口感更醇厚。本研究是从天然发酵的黄瓜汁中筛选到的一株乳酸菌，并对其进行了初步的鉴定。菌落呈圆形，表面光滑，中心有一小块凸起，呈乳白色，个别菌落呈淡黄色。经革兰染色后，于油镜下发现，该菌株呈一条弯曲杆状。对过氧化氢酶的检测呈负反应，没有发现明胶的液化现象。本项目拟在前期工作基础上，以天然发酵得到的酸黄瓜汁为原料，采用形态学、菌落学、生理生化特性及16 S rDNA等方法，对其中的菌种进行系统鉴定。
通过对分离到的菌株进行了初步的鉴定。当该弯曲乳杆菌在 MRS培养基中生长时，它的迟滞期很短，在培养0~4 h时，它开始进入发育迟缓期，4~11 h内，弯曲乳杆菌迅速进入生长对数期，11~16 h内，它进入稳长期，16~24 h内，它开始衰败期，该菌株在5~11 h间产酸显著，它具备了进一步应用的可能性。
关键词：酸黄瓜；乳酸菌；分离鉴定；优良菌株
Abstract
Pickling cucumber is a kind of vegetable pickling product widely popular in the world. It has a long history in our country. Pickling cucumber is also a method of large-scale processing and storage. The results showed that cucumber treated by natural fermentation was more sour and mellow than cucumber treated by artificial fermentation. In this study, a strain of lactic acid bacteria was screened from natural fermented cucumber juice and preliminarily identified. The colonies are round and smooth, with a small bulge in the center that is milky white, and individual colonies are pale yellow. After gram staining, the strain was found to be a curved rod under oil microscope. The catalase test showed negative reaction and no liquefaction of gelatin was found. On the basis of previous work, this project intends to take pickle juice obtained from natural fermentation as raw material, and use morphology, colonology, physiological and biochemical characteristics, 16 S rDNA and other methods to systematically identify the strains in it.
The isolated strains were preliminarily identified. When C. campylobacter was grown in MRS Medium, its hysteresis period was very short, and it began to enter the developmental retarded stage at 0~4 h. Within 4~11 h, C. campylobacter rapidly entered the logarithmic growth stage, within 11~16 h, it entered the stable stage, within 16~24 h, it began to decline, and the strain produced significant acid between 5~11 h. It has the possibility of further application.
Key words: pickled cucumbers; lactic acid bacteria; isolation and identification; selection of excellent strains
目 录
摘 要 1
Abstract 2
引 言 1
第一章 绪 论 2
第一节 酸黄瓜的简介 2
第二节 乳酸菌的简介 2
第三节 国内对乳酸菌的分离与鉴定研究现状 3
第四节 研究的目的与意义 3
第二章 材料与方法 5
第一节 实验材料 5
第二节 研究方法 8
第三章 结果与分析 13
第一节 分离株的菌落及菌体形态 13
第二节 分离株的鉴定 14
第三节 分离株生长曲线的绘制 16
第四节 产酸曲线及滴定酸度曲线 17
结 论.................................................................................................................................18
参考文献 19
致 谢.................................................................................................................................21
酸黄瓜是世界范围内广泛流行的一种蔬菜腌制制品，在我国有着悠久的历史，腌黄瓜也是一种大规模加工和储藏的方法。结果表明，自然发酵法处理的黄瓜比人工发酵法处理的黄瓜酸味更浓，口感更醇厚。本研究是从天然发酵的黄瓜汁中筛选到的一株乳酸菌，并对其进行了初步的鉴定。菌落呈圆形，表面光滑，中心有一小块凸起，呈乳白色，个别菌落呈淡黄色。经革兰染色后，于油镜下发现，该菌株呈一条弯曲杆状。对过氧化氢酶的检测呈负反应，没有发现明胶的液化现象。本项目拟在前期工作基础上，以天然发酵得到的酸黄瓜汁为原料，采用形态学、菌落学、生理生化特性及16 S rDNA等方法，对其中的菌种进行系统鉴定。
通过对分离到的菌株进行了初步的鉴定。当该弯曲乳杆菌在 MRS培养基中生长时，它的迟滞期很短，在培养0~4 h时，它开始进入发育迟缓期，4~11 h内，弯曲乳杆菌迅速进入生长对数期，11~16 h内，它进入稳长期，16~24 h内，它开始衰败期，该菌株在5~11 h间产酸显著，它具备了进一步应用的可能性。
关键词：酸黄瓜；乳酸菌；分离鉴定；优良菌株
Abstract
Pickling cucumber is a kind of vegetable pickling product widely popular in the world. It has a long history in our country. Pickling cucumber is also a method of large-scale processing and storage. The results showed that cucumber treated by natural fermentation was more sour and mellow than cucumber treated by artificial fermentation. In this study, a strain of lactic acid bacteria was screened from natural fermented cucumber juice and preliminarily identified. The colonies are round and smooth, with a small bulge in the center that is milky white, and individual colonies are pale yellow. After gram staining, the strain was found to be a curved rod under oil microscope. The catalase test showed negative reaction and no liquefaction of gelatin was found. On the basis of previous work, this project intends to take pickle juice obtained from natural fermentation as raw material, and use morphology, colonology, physiological and biochemical characteristics, 16 S rDNA and other methods to systematically identify the strains in it.
The isolated strains were preliminarily identified. When C. campylobacter was grown in MRS Medium, its hysteresis period was very short, and it began to enter the developmental retarded stage at 0~4 h. Within 4~11 h, C. campylobacter rapidly entered the logarithmic growth stage, within 11~16 h, it entered the stable stage, within 16~24 h, it began to decline, and the strain produced significant acid between 5~11 h. It has the possibility of further application.
Key words: pickled cucumbers; lactic acid bacteria; isolation and identification; selection of excellent strains
目 录
摘 要 1
Abstract 2
引 言 1
第一章 绪 论 2
第一节 酸黄瓜的简介 2
第二节 乳酸菌的简介 2
第三节 国内对乳酸菌的分离与鉴定研究现状 3
第四节 研究的目的与意义 3
第二章 材料与方法 5
第一节 实验材料 5
第二节 研究方法 8
第三章 结果与分析 13
第一节 分离株的菌落及菌体形态 13
第二节 分离株的鉴定 14
第三节 分离株生长曲线的绘制 16
第四节 产酸曲线及滴定酸度曲线 17
结 论.................................................................................................................................18
参考文献 19
致 谢.................................................................................................................................21
