食品科学 ›› 1998, Vol. 19 ›› Issue (1): 39-41.

• 食品科学 • 上一篇    下一篇

乳酸菌菌种的简便分离和培养

周家春   

  1. 华东理工大学生物工程学院
  • 出版日期:1998-01-15 发布日期:2011-12-09

 ZHOU  Jia-Chun   

  • Online:1998-01-15 Published:2011-12-09

摘要: 嗜热链球菌和保加利亚杆菌是酸乳制品的常用菌种,因其有共生关系,较难分离。用特殊的培养基如M17和MRS酸化培养基可以将此共生苗分离。本文介绍的培养基同样能起到分离的作用,且成分简单,取材方便。

关键词: 乳酸菌, 分离

Abstract: The best composition of the culture medium of streptococcus thermophilus is: skimmed milk powder13%, glucose 2%, hydrolyzed milk powder 4%, yeast extract 0. 25%, phosphate buffer 0. 025%mol/L,PH6. 8. It would get Peak strain concentration when streptococcus thermophilus was cultured at 37℃ for 6-8hours. And for lactobacillus bulgaricus, they are: skimmed milk powder 13%, glucose 2%, yeast extract0. 25%, phosphate buffer 0. 05mol/L, PH 6. 8, culture at 42℃ for 6 hours.

Key words: Lactic acid bacteria, Separation