摘要
利用稀释平板法从冷藏3d的肉样品中共分离出60株疑似乳酸菌菌株,经过2次划线分离,然后进行革兰氏染色、镜检、过氧化氢酶试验、明胶液化试验、硝酸盐还原试验和H2S检验,得到36株乳酸菌。将分离出的这36株乳酸菌,经过形态学和生理生化鉴定,确定他们属于5大类,即清酒乳杆菌,13株;马里乳杆菌,8株;消化乳杆菌,7株;口乳杆菌,4株;未知乳杆菌,4株。
Sixty strains of doubtful lactic acid bacteria isolated from the meat in low temperature in 3 days by dilution plate. After two times of lines separation, and then Gram staining, microscopic examination, catalase test, gelatin liquefaction experiments, nitrate reduction experiments and H2S tests, at last thirty-six strains of lactic acid bacteria were obtained. According to the morphological characters, physiological and biochemical properties, as well as chemical characteristics, these strains of lactic acid bacteria belong to five major categories, named LactobaciUus sake, 13 strains; LactobaciUus mali, 8 strains; LactobaciUus alimentarius, 7 strains; Lactobacillus otis, 4 strains; unknown Lactobacillus, 4 strains.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期117-120,共4页
Food Research and Development
基金
河南省杰出人才创新基金项目(0521000600)
郑州轻工业学院博士科研基金项目(000393)
关键词
乳酸菌
分离
鉴定
lactic acid bacteria
separation
identification
