摘要
主要是对自然发酵泡菜中的乳酸菌素产生菌株分离筛选、鉴定。采用TJA培养基初步筛选9株典型菌株进行抗菌素产生菌的筛选,供试菌为金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)。通过抑菌实验,综合菌株的形态学特征、生理生化特征,筛选确定了2株细菌素产生菌菌株。
The lactic acid bacteria produced antimicrobial peptides was isolated and identified from Sichuan pickles.Using TJA medium,the 9 typical strains were screened,and the antimicrobial activities were investigated upon Staphylococcus aureus and Bacillus subtilis.With the physiological and biochemical characteristics,2 lactic acid bacteria strains which can produce lactohacillin were identified.
出处
《食品科技》
CAS
北大核心
2011年第8期25-28,共4页
Food Science and Technology
关键词
泡菜
乳酸菌
乳酸菌素
鉴定
pickles
lactic acid bacteria
lactohacillin
identification
