食品科学 ›› 2007, Vol. 28 ›› Issue (11): 342-345.
• 生物工程 • 上一篇 下一篇
王凤玲, 刘爱国, 李娜, 宋琳琳
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WANG Feng-Ling, LIU Ai-Guo, LI Na, SONG Lin-Lin
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摘要: 本实验对生产发酵剂扩培后的糜米发酵液进行乳酸菌的分离鉴定。从样品中分离到12株乳酸菌,9株属于乳杆菌属的6个种,3株属于乳球菌属的乳酸乳球亚种。它们赋予产品良好的风味,适于作食品发酵剂。
关键词: 糜米发酵液, 乳酸菌, 分离鉴定
Abstract: Lactic acid bacteria from the Mimi acid rice grue fermented fluid was isolated and their biological properties were studied. 12strains of Lactic Acid Bacteria were isolated, among which 9 strains belong to 6 species of Lactobacillus and 3 strains of Laccoccus lactis subsp.lactis. They give the product good taste and make it suitable used as leavening agents.
Key words: Mimi fermented liquid, lactic acid bacteria, isolation and identification
王凤玲, 刘爱国, 李娜, 宋琳琳. 糜米发酵液中优势乳酸菌分离鉴定[J]. 食品科学, 2007, 28(11): 342-345.
WANG Feng-Ling, LIU Ai-Guo, LI Na, SONG Lin-Lin. Isolation and Identification of Properties of Dominant Biology Lactic Acid Bacteria form Mimi Fermented Liquid[J]. FOOD SCIENCE, 2007, 28(11): 342-345.
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