市販浅漬白菜より分離した乳酸菌

概要

論文の詳細を見る
To make clear the flora of lactic acid bacteria in fresh pickled chinese cabbages, authers isolated 15 strains of lactic acid bacteria from 5 samples of fresh pickled chinese cabbages which bought at stores in Hino-shi and Fujisawa-shi, and their several characteristics were examined. All of the isolated 15 strains were mesophilic and heterofermentative cocci producing D-lactic acid. These 15 strains were reduced to 8 types of strains on the basis of their several characteristics. Three strains out of 8 strains produced dextran from sucrose and fermented arabinose. Based on the results and the other characteristics, these 3 strains were identified as Leuconostoc mesenteroides subsp. mesenteroides. Four strains out of 5 strains which did not produce dextran from sucrose, fermented arabinose vigorously and could grow in the medium with initial pH 4.0. Based on the results and the other characteristics, these 4 strains were identified as Leuconostoc paramesenteroides. Another strain was estimated as Leuconostoc mesenteroides subsp. mesenteroides from its several characteristics.
実践女子大学の論文
2002-03-29