酸敗白菜漬より分離した乳酸菌

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To make clear the flora lactic acid bacteria in acidified pickled chinese cabbages, we isolated 80 strains of lactic acid bacteria from 8 samples of acidified pickled chinese cabbages which were made to acidify by keeping long time at 6-8℃.Nineteen out of 80 strains were heterofermentative cocci, and the other 61 strains were homofermentative rods. We examined several characteristics of the isolated homofermentative rods, and these 61 strains were reduced to 9 types of strains on the basis of their several characteristics. All of the 9 types of strains were mesophilic homofermentative rods. Six types of strains out of the 9 produced DL-lactic acid, and peptidoglycan of their cell walls showed DAP types. Their GC contents of DNA were in a range of 43.6-45.6%.On the basis of these characteristics and their fermentabilities of sugars, these 6 types of strains were estimated as Lactobacillus plantarum. Two types of strains out of the other 3 produces DL-〜DL+L-lactic acid, and peptidoglycan of the cell walls were non DAP type. Their GC contents on DNA were 42.6-43.4%.On the basis of these characteristics and their fermentabilities of sugars, these 2 types of strains were estimated as Lactobacillus curuvatus. Another type of strain produced L+DL-lactic acid, and peptidoglycan of the cell wall was non DAP type. The strain fermented arabinose, lactose and rhamnose strongly. On the basis of these characteristics, the strain was estimated as Lactobacillus casei subsp. rhamnosus.
実践女子大学の論文
2003-04-05

酸敗白菜漬より分離した乳酸菌

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