| 耐酸乳酸菌的筛选及初步鉴定 |
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| 引用本文： | 苟兴华,王艳文,李翔,刘达玉,王卫. 耐酸乳酸菌的筛选及初步鉴定[J]. 成都大学学报(自然科学版), 2010, 29(2): 95-97. DOI: 10.3969/j.issn.1004-5422.2010.02.001 |
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| 作者姓名： | 苟兴华 王艳文 李翔 刘达玉 王卫 |
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| 作者单位： | 成都大学,生物产业学院,四川,成都,610106;肉类加工四川省重点实验室,四川,成都,610106;成都大学,生物产业学院,四川,成都,610106;肉类加工四川省重点实验室,四川,成都,610106 |
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| 摘 要： | 以自然发酵泡菜汁液为菌源,以不同的pH值作为对照,并利用不同的pH值作为筛选的初步条件,对耐酸乳酸菌进行筛选,然后对筛选出的菌株做定性实验,包括:产生溶钙圈,革兰氏染色阳性,以及接触酶反应呈阴性.在本实验条件下初步筛选出耐酸性强的2株菌株:菌株2,菌株3,同时,对分离出的乳酸菌菌株划线于MRS固体斜面培养基上,于4℃下保存,为进一步研究奠定了良好的基础.
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| 关 键 词： | 耐酸乳酸菌 筛选 初步鉴定 |
Preliminary Identification and Screening of Acid-resisting Lactic Acid Bacteria |
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| GOU Xinghua,WANG Yanwen,LI Xiang,LIU Dayu,WANG Wei. Preliminary Identification and Screening of Acid-resisting Lactic Acid Bacteria[J]. Journal of Chengdu University (Natural Science), 2010, 29(2): 95-97. DOI: 10.3969/j.issn.1004-5422.2010.02.001 |
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| Authors: | GOU Xinghua WANG Yanwen LI Xiang LIU Dayu WANG Wei |
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| Affiliation: | GOU Xinghua1,2,WANG Yanwen1,LI Xiang1,LIU Dayu1,WANG Wei2(1.School of Bioindustry,Chengdu University,Chengdu 610106,China,2.Key Meat Processing Laboratory of Sichuan Province,China) |
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| Abstract: | Taking the natural fermentation of kimchi as germ origin,different PH values as comparing aspects as well as preliminary screening conditions,acid-resisting lactic acid bacteria was screened and the screened strains were used to do qualitative experiments,which consisted of generating circle of calcium dissolved,the results of Gram stain test and catalyzing reaction were positive and negative respectively.Finally,two acid-proof strains,namely Strain 2 and Strain 3 were obtained in this experiment.In order t... |
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| Keywords: | acid-proof lactic acid bacteria screen preliminary identification |
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