摘要
以5种新疆当地传统乳制品为原料进行乳酸菌的分离和鉴定,共分离出36株凝乳状态较好的乳酸菌,对其中16株产酸速率较快的菌株利用部分生理生化和糖发酵试验进行了鉴定。结果表明,9株为乳酸乳球菌乳酸亚种,1株为干酪乳杆菌假植物亚种,2株未知,需进一步鉴定,其余4株杆菌为乳酸乳杆菌。
In this study, 36 strains of lactic acid bacteria, well-fermented in milk, were isolated from 5 kinds of natural cheeses in Xinjiang, and 16 strains who produce acid faster than others were to have morphological, physiological and biochemistry analysis, the results came to be 9 strains of L.lactis subsp.lactis, one L.casei subsp, pseudoplantarum, 2 undefined and need to be further identified, 4 lactobacillus lactic.
出处
《中国乳品工业》
CAS
北大核心
2007年第11期8-11,共4页
China Dairy Industry
关键词
乳酸菌
分离鉴定
生物学特性
LAB
isolation and identification
biological properties
