发酵产品中乳酸菌抑菌效果研究  

Study on bacteriostatic effect of lactic acid bacteria in the fermented products

作　　者：吴玲[1] 张敏 

机构地区：[1]常州工程职业技术学院制药与生物工程技术系,江苏常州213164 [2]江苏省常州市出入境检验检疫局,江苏常州213003

出　　处：《食品工业科技》2011年第11期181-182,共2页Science and Technology of Food Industry

摘　　要：从发酵产品中分离出的20株乳酸菌中筛选得到1株乳酸菌菌株GL5,该乳酸菌对金黄色葡萄球菌、阪崎肠杆菌、鼠伤寒沙门氏菌等致病菌具有较强的抑制性,通过细菌形态学特征的观察,生理生化特征的鉴定,并参考《伯杰细菌鉴定手册》,该菌株与干酪乳杆菌最相似。20 kinds of lactic acid bacteria were isolated from fermented products,and GL5 from cheese had the highest bacteriostatic activity against pathogenic bacteria such as Staphyloccocus aureus,Enterobacter sakazakii,and Salmonella typhimurium,et al.GL5 was homologous with Lactobacillus casei based on the morphological,physiological characteristics and Bergey＇s Manual of Determinative Bacteriology.

关 键 词：乳酸菌 抑菌 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]