FLORA OF LACTIC-ACID BACTERIA IN MIANG PRODUCED IN NORTHERN THAILAND
FLORA OF LACTIC-ACID BACTERIA IN MIANG PRODUCED IN NORTHERN THAILAND
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DOI：
10.2323/jgam.32.57
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发表时间：
1986-02-01
影响因子：
1.2
通讯作者：
KOZAKI, M
中科院分区：
文献类型：
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作者：
OKADA, S;DAENGSUBHA, W;KOZAKI, M
对泰国北方的五种发酵茶叶样品中乳酸菌的植物群进行了定量和定性研究。在四个样品中发现了乳酸菌（每克103至105个），一个样品中没有。后一种样品可能受到长时间发酵过程中产生的酸的极大影响。对10个代表性菌株进行了形态、生理和化学特性的研究。所有这些分离物被鉴定为植物乳杆菌（Olra-Jensen）Bergey等人，在细胞壁中具有二氨基庚二酸（A2 pm）肽聚糖。显然，茶叶中的单宁酸只选择了L。plantarum的细胞壁中含有A2 pm肽聚糖。鉴于米昂发酵中涉及的细菌植物群的形成，这是令人感兴趣的。
Flora of lactic acid bacteria in five Miang samples, fermented tea leaves on northern Thailand, was studied quantitatively and qualitatively. Lactic acid bacteria (103 to 105 per gram) were found in four samples, and none in one sample. The latter sample may have been greatly affected by the production of acid during the long fermentation. The ten representative isolates were characterized by their morphological, physiological, and chemical properties. All of these isolates were identified as Lactobacillus plantarum (Olra-Jensen) Bergey et al., with diaminopimelic acid (A2pm) peptidoglycan in the cell wall. Apparently the tea tannic acid in the Miang selected only the L. plantarum with A2pm peptidoglycan in the cell wall. This is interesting in view of the bacterial flora formation involved in Miang fermentation.