食品科学 ›› 1998, Vol. 19 ›› Issue (1): 39-41.
• 食品科学 • 上一篇 下一篇
周家春
出版日期:
发布日期:
ZHOU Jia-Chun
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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
周家春. 乳酸菌菌种的简便分离和培养[J]. 食品科学, 1998, 19(1): 39-41.
ZHOU Jia-Chun. [J]. FOOD SCIENCE, 1998, 19(1): 39-41.
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