| 红茶菌中乳酸菌的分离与生物学特性 |
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| 引用本文： | 黄燕华,高茜,任云,陈一笑,冯美琴.红茶菌中乳酸菌的分离与生物学特性[J].乳业科学与技术,2018,41(2):16-21. |
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| 作者姓名： | 黄燕华 高茜 任云 陈一笑 冯美琴 |
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| 作者单位： | 金陵科技学院动物科学与技术学院,江苏南京,210038 |
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| 基金项目： | 江苏省高等学校大学生创新创业训练计划项目(201613573013Z)%金陵科技学院博士基金项目(jit-b-201301) |
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| 摘 要： | 红茶菌是酵母菌、醋酸菌和乳酸菌的共生物。为进一步研究红茶菌中乳酸菌的生物学特性，从红茶菌中分离纯化出4 株乳酸菌（HC、HD、HQ、HL），以形态和生理生化鉴定、产酸情况、生长性能、耐盐性、耐酸性和耐胆盐性测定综合评价红茶菌中4 株乳酸菌的生物学特性。结果表明：4 株菌均为植物乳杆菌；4 株乳酸菌的最适生长温度均为30 ℃，在14 h后均处于稳定期；菌株HC、HD、HQ和HL的最适接种量（体积分数）分别为4%、4%、6%和6%；4 株乳酸菌均有一定的耐盐性，耐酸和耐胆盐性均较好，其中HQ以最佳。
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| 关 键 词： | 红茶菌 乳酸菌 分离 生物学特性 |
Isolation and Biological Characterization of Lactic Acid Bacteria from Kombucha |
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| HUANG Yanhua,GAO Xi,REN Yun,CHEN Yixiao,FENG Meiqin.Isolation and Biological Characterization of Lactic Acid Bacteria from Kombucha[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2018,41(2):16-21. |
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| Authors: | HUANG Yanhua GAO Xi REN Yun CHEN Yixiao FENG Meiqin |
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| Institution: | (College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China) |
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| Abstract: | Kombucha is a?symbiotic?culture?of?lactic acid bacteria, acetic acid bacteria and yeast. Four strains (HC, HD, HQ and HL) of lactic acid bacteria (LAB) were isolated and purified from kombucha and their biological characteristics were evaluated by morphological and physicochemical identification, acid production, growth performance, and salt, acid and bile salt tolerance. The results showed that all of the LAB strains were identified as Lactobacillus plantarum. The optimal growth temperature for these four strains was 30 ℃, and the strains entered the stationary phase of growth after 14 h. The optimal inoculum amount for HC, HD, HQ and HL was 4%, 4%, 6% and 6%, respectively. All these strains could tolerate salts and had good tolerance to acid and bile salt, and HQ was the best among them. |
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| Keywords: | kombucha lactic acid bacteria isolation biological characteristics |
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