食品工业科技Issue(11)：181-182,2.
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
吴玲 1张敏2
作者信息
- 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
- 折叠
摘要
Abstract
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Key words
lactic acid bacteria/bactriostasis/indentification分类
轻工纺织引用本文复制引用
吴玲,张敏..发酵产品中乳酸菌抑菌效果研究[J].食品工业科技,2011,(11):181-182,2.
