摘要
通过MRS培养基筛选奶酪中分泌细菌素的乳酸菌,并鉴定菌种。依次研究菌落形态与特征,生理生化特征,结合牛津杯法分析抗菌谱和理化代谢物,通过形态和生理生化实验方法对筛选菌株进行鉴定。生理生化反应为乳酸菌,菌落形态与特征为杆菌,对部分革兰氏阴性菌有抑制作用,为保加利亚乳杆菌。分离菌株为乳酸杆菌,分泌细菌素是蛋白物质。
To screen and identify lactic acid bacteria of cheese using MRS culture medium, the identification of physiological and biochemical characteristics was adopted, combining Oxford cup method, the antibacterial spectrum determination colonial morphology and characteristics were carried on, and the identification of morphology and physiological and biochemical experiment method were exercised in turn. The identification results of the physiological and biochemical reaction was lactic acid. The bacteria colony morphology was Bacilli,which would have been inhibited for most of the gram negative bacteria,this strain was Bulgaria lactobaeillus.Identification and separation results were Lactobacillus bulgaricus, and the bacteriocin was the protein peptide.
出处
《黑龙江八一农垦大学学报》
2012年第3期60-63,共4页
journal of heilongjiang bayi agricultural university
关键词
奶酪
细菌素
抑菌机理
分离
鉴定
cheese
bacteriocin
bacteriostatic mechanism
separation
identification
