乳酸菌的分离、鉴定及其稳定性研究  

Studies on Stability and Isolation and Identification of Lactic Acid Bacteria

作　　者：代道芳[1] 林莹[1] 朱雪琼[1] 查春月[1] 刘婷[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品研究与开发》2013年第18期5-8,共4页Food Research and Development

基　　金：广西自然科学基金项目(0832050)

摘　　要：从发酵泡菜汁和酸奶等传统乳酸发酵食品中筛选分离出8个菌株,根据培养物的表型特征和生理生化特征,参考《常见细菌系统鉴定手册》,判定8株菌分别属于乳酸菌的3个属5个种。然后通过环境因素对不同来源的乳酸菌的影响进行单因素实验,并对实验结果进行比较和分析。Eight bacteria were sifted and isolated from the samples of pickles juice and yogurt. According to the culture of phenotypic characteristics and under the physiological and biochemical characteristics, and the reference to 〈common bacteria identified manual system〉 to determine its biological categories, a total of five species. Then through the single-factor test on the effects of different lactic acid bacteria, and results were compared and analyzed.

关 键 词：发酵食品 乳酸菌 分离 鉴定 稳定性 

分 类 号：TS201.3[轻工技术与工程—食品科学]