改良培养条件对发酵酸奶中乳酸菌检测效果的影响研究  

THE STUDY OF INFLUENCE OF IMPROVED CULTURE CONDITION ON DETECTION EFFECT OF LACTIC ACID BACTERIA IN CLABBER

作　　者：姚勇芳[1] 朱美娟[1] 许玉雅[1] 劳灼灼[1] 余雅雯[1] 

机构地区：[1]广东轻工职业技术学院食品系,广东广州510312

出　　处：《食品研究与开发》2009年第2期95-98,共4页Food Research and Development

基　　金：广东轻工职业技术学院科研启动基金资助(KX010321)

摘　　要：主要研究培养条件对发酵酸奶中乳酸菌检测效果的影响研究,通过在MC改良培养基中加入番茄汁、吐温-80和在培养基上覆盖琼脂的方法研究,改良乳酸菌检测效果。结果表明:在1000mL改良MC培养基中加入20mL蕃茄汁、0.5mL吐温-80,平板凝固后再覆盖一层琼脂,能使乳酸菌菌落变大和清晰易于准确计数。To improve the National Standard Examination Method of lactic acid bacteria and apply the new method to the sour milk beverage. The national standard method of lactic acid bacteria is be improved by the way that the substrate composed of the tomato juice and Tween-80 is covered a floor of agar. More examination effect can be produced by means of following condition： 1 000 mL MC substrate, 20 mL tomato juice, 0.5 mL Tween-80.

关 键 词：乳酸菌 培养条件 改良 应用 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]