发酵饲料用微生物的分离与鉴定  

Isolation and identification of microorganism for fermented feed

作　　者：于寒松[1] 辛迎雪 张杰[2] 李倬林[2] 李铁柱[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省农业科学院农产品加工研究所,吉林长春130124

出　　处：《中国酿造》2015年第3期58-61,共4页China Brewing

基　　金：吉林省重大科技攻关专项(20140203014NY);国家自然科学基金青年科学基金(31101245);吉林省自然科学基金项目(20150101087JC)资助;吉林省科技发展计划项目(20140204051YY)资助

摘　　要：从24份纳豆粉、鲜纳豆和豆豉中筛选出16株纳豆芽孢杆菌,从20份酒曲中筛选出14株酿酒酵母,从20份腌制酸菜中筛选出14株植物乳杆菌,并对其菌落特征、菌体形态观察和生理生化特性三方面进行对比研究和系统鉴定,旨在为开发具有复合益生菌发酵饲料的生产与应用提供实验依据。16 strains of Bacillus natto were screened from 24 kinds of natto powder, fresh natto and fermented soybean, 14 strains of Saccharomyces cerevisiae were screened from 20 species of distiller＇s yeast, and 14 strains of Lactobacillus plantarum were screened from 20 kinds of pickled Chinese cabbage. The colony characteristics, bacteria morphology and physiological-biochemical characteristic were observed and identified. The experiment was in order to provide experimental basis to the production and application of composite probiotic fermented feed.

关 键 词：纳豆芽孢杆菌 酿酒酵母 植物乳杆菌 分离 鉴定 

分 类 号：Q93-331[生物学—微生物学]