摘要
就鼠李糖乳杆菌 (Lactobacillusrhamnosus)的分离鉴定 ,在BL、AS、MRS液体培养基中的发酵性能 ,乳清粉、脱脂奶粉、海藻糖对该菌在冷冻干燥过程中的保护作用进行了初步研究 ,对该菌抑制E coli,Salmonella ,Shigella等致病菌的作用和与保加利亚乳杆菌、嗜热链球菌的混合发酵进行了探讨 。
Isolation and identification of Lactobacillus rhamnosus and its fermentation performance in BL, AS, MRS liquid medium was studied, the protection of whey powder, defatted milk powder and fructose to Lactobacillus rhamnosus during freeze drying was studied also. The inhibition ability of Lactobacillus rhamnosus to E.coli, Salmonella, Shigella and the mixture fermentation with Lac.bulgaricas and Str.thermophilus were tested also. Therefore, it provided technology basis for devevopment of new type microecological preparation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第9期11-15,共5页
Food and Fermentation Industries
基金
国家留学基金委员会留学基金资助项目 (No .97836 0 0 9)
