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首页> 外文会议>2011 International Conference on Human Health and Biomedical Engineering >Identification of lactic acid bacteria involved in naturally fermented Dajiang from Liaoning, China
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Identification of lactic acid bacteria involved in naturally fermented Dajiang from Liaoning, China

机译：辽宁自然发酵大江中乳酸菌的鉴定

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Dajiang, a traditional soybean paste fermentation food, is mainly produced in Northeast of China. From 11 natural fermented Dajiang samples that collected from different families in three region of Liaoning, twenty-eight strains of lactic acid bacteria were identified according to morphological, physiological and biochemical analysis. The counts of lactic acid bacteria were 9.3 × 105∼2.7 × 107 CFU/mL, while mold and yeast were 5.5 × 105∼3.0 × 107 CFU/mL and 2.3 × 105 ∼5.1 × 106 CFU/mL, respectively. Isolates were identified as follows: 6 strains of Lactobacillus plantarum, 2 strains of Lactobacillus delbrueckii, 2 strains of Lactobacillus brevis, 3 strains of Leuconostoc mesenteroides, 2 strains of Enterococcus faecium, and 13 strains of Tetragenococcus halophilus.
机译：大江是传统的大豆酱发酵食品，主要产于中国东北。从辽宁三个地区不同科收集的11份天然发酵大江样品中，通过形态，生理和生化分析鉴定了28株乳酸菌。乳酸菌计数为9.3×10 5 〜2.7×10 7 CFU / mL，霉菌和酵母菌的计数为5.5×10 5 分别为〜3.0×10 7 CFU / mL和2.3×10 5 〜5.1×10 6 CFU / mL。鉴定出的分离株如下：6株植物乳杆菌，2株德氏乳杆菌，2株短乳杆菌，3株肠膜肠球菌，2株粪肠球菌和13株嗜盐四核球菌。

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