摘要
为了进行萝卜汁乳酸发酵 ,从泡菜汁、酸奶及其它样品中 ,用MRS和BCP培养基进行乳酸菌稀释平板和划线分离。初步分离出乳酸菌 30余株 ,经对其发酵能力、发酵产品的风味等特性进行复筛 ,获得了 5株适宜萝卜汁发酵用乳酸菌株L1～L5,并对其进行了形态及生理生化等方面的系统鉴定 。
In order to ferment radish Juice, lactic bacteria is isolated with the method of serial dilutions and plate streaking in MRS and BCP medium, from yogurt, sour vegetable juice and other samples. Five strains, from L1 to L5, suitable for radish juice fermentation are screened from 30 strains previously obtained. Systematic identification in morphology, physiology and chemistry shows that, the five lactic bacteria are all Lactobacillus, homo-lactic fermentation.
出处
《莱阳农学院学报》
2001年第3期165-168,共4页
Journal of Laiyang Agricultural College
关键词
乳酸菌
乳酸发酵
分离
鉴定
萝卜汁
菌种
lactic acid bacteria
lactic acid fermentation
isolation and identification
radish juice
