发酵降解牛骨粉乳酸菌株的分离与初步鉴定  

Isolation and identification of the lactic acid bacteria for cattle bone paste fermention and degradation

作　　者：娄爱华[1] 李宗军[1] 向聪[1] 刘焱[1] 夏再波[1] 

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与机械》2009年第5期34-37,共4页Food and Machinery

基　　金：湖南省教育厅优秀青年基金项目(编号:06B040)

摘　　要：从预埋于土壤里经半年自然降解的牛骨中取样,采用稀释平板分离法,以MRS为培养基,分离纯化得到了5株乳酸菌,并根据它们的培养特征和生理生化特性进行初步的鉴定。其中有2株为乳杆菌属,3株为乳链球菌属,其最适生长温度为37℃。Five lactic acid bacterias were isolated and purified from the natural degradation bone of soil in the six months which used MRS medium, and were identified in accordance with their physiological characteristics preliminary. Two of them were characterized as lactobacillus, the other three were characterized as streptococcus lactis, and the optimal temperature is 37 ℃.

关 键 词：乳酸菌 分离 鉴定 降解 牛骨粉 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]