安徽农业科学2011，Vol.39Issue(34)：21338-21340,3.
乳饼中乳酸杆菌的分离·鉴定和产酸量研究
Isolation and Identification of Lactobacill beijerinck from Dairy Cake and Determination of the Amount of Acid Production
蒋成砚 1谢昆 1薛春丽 1马迪1
作者信息
- 1. 红河学院生命科学与技术学院,云南蒙自661100
- 折叠
摘要
Abstract
[Objective] The research aimed to lay the foundation for the development of Lactobacillus resources and the screening and utilization of lactic acid starter, probiotics and bacterial feed additive. [ Method]Through morphological feature and physiology and biochemistry test, Lactobacill beijerinck from dairy cake in Honghe Prefecture was investigated. [ Result ] Seven strains of Lactobacillus were isolated from 12 dairy cakes. Using 0. Lmol/L NaOH titration broth, their amount of acid production were measured. The acidity of seven strains of Lactobacill beijerinck was 1.24×10 -2, 1.54×10-2, 1.66×10- 2, 1.56×10-2, 1.66×10-2, 1.37×10-2, 1.76×10-2. [Conclusion] The amount of acid production of Lactobacillus acidophilus was higher than that of Lactobacillus curvatus. The species and the distribution of dominant species of Lactobacillus from dairy cake in Honghe area was generally known.关键词
乳饼:乳酸杆菌/分离鉴定Key words
Dairy cake/ Lactobacill beijerinck/ Isolation and identification分类
农业科技引用本文复制引用
蒋成砚,谢昆,薛春丽,马迪..乳饼中乳酸杆菌的分离·鉴定和产酸量研究[J].安徽农业科学,2011,39(34):21338-21340,3.
