摘要
通过对芽菜生产菌种的鉴定,指导芽菜生产,提高产品的风味和品质。采用形态学特征和显微观察,初步得到A、B、C 3株优势菌。经Biolog微生物自动鉴系统鉴定:A菌为浅黄隐球酵母菌,B菌为橙黄红酵母菌B,C菌为木糖葡萄球菌。
In order to guide the bean sprouts production and improve the quality and flavor of the product,we identified producing strains of bean sprouts.Three advantage strains（A,B and C） were preliminarily separated by the observation of morphology and microscopic,and then the result of identified by the Biolog Automated Microbes Identification System Identification as follows： A bacteria was Cryptococcus luteolus,B was Rhodotorula aurantiaca and C was Staphylococcus xylosus.
出处
《包装与食品机械》
CAS
2012年第2期5-9,共5页
Packaging and Food Machinery
基金
四川省科技计划项目资助(2010NZ0063)
四川省企业技术创新项目资助(2010YBYB426)
