食品科学 ›› 2004, Vol. 25 ›› Issue (6): 56-60.
• 基础研究 • 上一篇 下一篇
刘慧, 李平兰, 高秀芝, 杨歌, 张岩
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LIU Hui, LI Ping-Lan, GAO Xiu-Zhi, YANG Ge, ZHANG Yan
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摘要: 本文分别对开菲尔滤液和洗液中乳酸菌的分离方法进行了研究。结果表明:使用添加了0.5%山梨酸钾的乳清改良培养基,倾注法(划线法)厌氧培养乳酸菌分离效果较好,并且滤液中的菌株比洗液中的长势更好,活力更高。
关键词: 开菲尔粒, 乳酸菌, 分离
Abstract: This paper focused on the isolation methods of lactic acid bacteria from the filtrate and lotion of Kefir. The resultshowed: when the improved whey media added with 0.5% sorbate by dish pour; the anaerobic culture could achieve much bettereffect on the isolation of lactic acid bacteria. Moreover, the strains in the filtrate were growing better than those in the lotion.
Key words: Kefir grains, lactic acid bacteria, isolation
刘慧, 李平兰, 高秀芝, 杨歌, 张岩. 开菲尔粒中乳酸菌的分离方法研究[J]. 食品科学, 2004, 25(6): 56-60.
LIU Hui, LI Ping-Lan, GAO Xiu-Zhi, YANG Ge, ZHANG Yan. Isolation Study on Lactic Acid Bacteria from Kefir[J]. FOOD SCIENCE, 2004, 25(6): 56-60.
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