摘要
采用丙酸杆菌分离培养基筛选,结合挥发酸生成指标,从Cheddar干酪中分离出丙酸杆菌,并通过丙酸杆菌发酵液的抑菌效果,分离出一株能产生抑菌物质的丙酸杆菌。根据该菌株的菌落形态、菌体的运动性、染色性、生长温度、耐盐性等特征指标研究分析,结合与标准菌丙酸杆菌的对照,初步判断该菌株为费氏丙酸杆菌。
According to propionibacterium separation medium screening and volatile acids generating, propionibacterium acnes were isolated from Cheddar cheese. Combining with antibacterial effect of propionibacterium＇s fermentation broth, a propionibacterium strain which producing bacteriocin was isolated. According to the indicators of the strain such as colony morphology, cell movement, dyeing, growth temperature, and salt tolerance, combining with the indicators of standard propionibacterium strain, this strain was preliminary judged as Propionibacteriumfreudeureichii.
出处
《食品工业》
北大核心
2013年第2期141-143,共3页
The Food Industry
关键词
丙酸菌
细菌素
分离
鉴定
propionic acid bacteria, bacteriocins, separation, identification
