影响双歧杆菌鉴别结果因素的探讨  

Discussion and analysis of factors influencing Bifidobacterial population identification

作　　者：王立平[1] WANG Li-ping(China National Food Quality ＆ Safety Supervision and Inspection Center,Beijing 100094)

机构地区：[1]国家食品质量安全监督检验中心,北京100094

出　　处：《食品科技》2018年第8期19-24,共6页Food Science and Technology

摘　　要：针对目前国家标准GB 4789.34—2016中有关双歧杆菌的鉴定方法及操作等方面存在的问题,就双歧杆菌菌体形态及糖发酵2个鉴定步骤及结果进行了详尽准确的分析和探讨,为发酵乳或含益生菌制品中双歧杆菌的计数及分类鉴定提供技术支持。Based on some puzzles in national standard methods for detection and identication of Bifidobacterium, bacterial morphology and carbohydrates fermentation were analyzed and discussed in detail. The newly developed method and results provide technical support for identification for Bifidobacterium spp in fermented milk products and probiotic products.

关 键 词：双歧杆菌 发酵乳 益生菌制品 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]