植物乳杆菌植物亚种

该菌株在CM0006培养基上37℃生长良好,需氧类型为好氧可用于研究；教学；生产。可采用真空冷冻干燥法进行保藏。细胞短杆、单个或成短链，0.7-0.8×0.9-3.8μm；G+，不运动，无芽胞，有机化能，兼性厌氧；不水解酪素和明胶，不还原硝酸盐，不产吲哚和H2S；接触酶阴性，无细胞色素；营养要求复杂；最适温度30~37℃，最适pH 5.5~6.2。发酵葡萄糖产酸不产气。将种子液接入混合蔬菜汁中发酵48 h的产酸量为1.49%（以乳酸计）。生产泡菜、乳制品、果蔬制品用。

This strain grows well at 37°C on CM0006 medium, and is aerobic. It can be used for research, teaching and industrial production. It can be preserved via vacuum freeze-drying. Cells are short rods, occurring singly or in short chains, measuring 0.7–0.8 × 0.9–3.8 μm; Gram-positive, non-motile, non-spore-forming, chemoorganotrophic, facultatively anaerobic. It does not hydrolyze casein and gelatin, fails to reduce nitrate, and does not produce indole and H₂S. Catalase is negative, with no cytochrome detected. It has complex nutritional requirements. The optimal temperature range is 30–37°C, and the optimal pH range is 5.5–6.2. It ferments glucose to produce acid without gas formation. When the seed culture is inoculated into mixed vegetable juice and fermented for 48 hours, the acid yield is 1.49% (calculated as lactic acid). This strain is suitable for the production of pickled vegetables, dairy products and fruit-vegetable products.