利用VITEK 2compact全自动微生物鉴定系统对浆水发酵过程中乳酸菌种类及数量进行鉴定，结果表明，发酵过程中优势乳酸菌有4株乳酸菌菌株和2株酵母菌菌株。4株乳酸菌菌株分别为植物乳杆菌(Lactobacillus plantarum)、发酵乳杆菌(Lactobacillus plantarum)、短乳杆菌(Lactobacillus plantarum)和乳酸片球菌(Pediococcus acidilactici)，其中优势菌群为发酵乳杆菌和短乳杆菌；2株酵母菌菌株分别为平常假丝酵母(Candida inconspicua)、皱褶假丝酵母(Candida rugosa)。浆水发酵中的优势乳酸菌为发酵乳杆菌和短乳杆菌。浆水发酵至第3～4 天时，植物乳杆菌为1.2×107～1.6×107 CFU/mL，发酵乳杆菌为1.2×107～1.6×107 CFU/mL，短乳杆菌为3.2×106～6.5×107 CFU/mL，乳酸片球菌为4.6×105～2.5×106 CFU/mL，此时浆水风味最佳。

VITEK 2Compact automatic microbial identification system was used to identify the species and quantity of lactic acid bacteria in the pickle juice fermentation process. The results showed that there were 4 strains of lactic acid bacteria and 2 strains of yeast in the fermentation process. The four Lactobacillus strains were Lactobacillus plantarum， Lactobacillus plantarum， Lactobacillus plantarum and Pediococcus acidilactici， respectively， and the dominant bacteria were Lactobacillus plantarum and Lactobacillus brevis. Two strains of yeast strains respectively Candida inconspicua and Candida rugosa. The dominant lactic acid bacteria in the fermentation of pickle juice were Lactobacillus fermentum and Lactobacillus brevis. At the 3rd to 4th day of fermentation， Lactobacillus plantarum， Lactobacillus plantarum， Lactobacillus plantarum and Pediococcus acidilactici were 1.2×107～1.6 ×107 CFU/mL， 1.2×107～1.6 ×107 CFU/mL， 3.2×106～6.5×107 CFU/mL and 4.6×105～2.5×106 CFU/mL， respectively， indicating the best flavor of the pickle juice.

TS255.3

天水市科技支撑计划项目(2020-SHFZKJK-4676)。