| 豆腐酸浆中一株解淀粉乳杆菌的分离鉴定 |
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| 引用本文： | 尹向垄,惠明,田青.豆腐酸浆中一株解淀粉乳杆菌的分离鉴定[J].中国酿造,2012,31(4):95-98. |
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| 作者姓名： | 尹向垄 惠明 田青 |
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| 作者单位： | 河南工业大学生物工程学院,河南郑州,450001 |
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| 基金项目： | 河南工业大学校基金招标计划项目，郑州市科技发展计划项目 |
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| 摘 要： | 利用MRS选择性培养基从自然发酵的豆腐酸浆中分离得到一株产乳酸细菌(编号E36)。初步研究结果表明:该菌株革兰氏染色阳性,菌体呈短杆状,单生或呈短链,菌落呈圆形,乳白色,边缘整齐,表面湿润,不透明;菌株生长过程中,加有溴甲酚紫指示剂的培养基由紫变黄,经生理生化和16S rRNA基因序列分析,初步鉴定该菌为产酸解淀粉乳杆菌。
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| 关 键 词： | 豆腐酸浆 分离 鉴定 解淀粉乳杆菌 |
Isolation and identification of Lactobacillus amylolyticus from tofu acid whey |
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| YIN Xianglong
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HUI Ming
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TIAN Qing.Isolation and identification of Lactobacillus amylolyticus from tofu acid whey[J].China Brewing,2012,31(4):95-98. |
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| Authors: | YIN Xianglong HUI Ming TIAN Qing |
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| Affiliation: | (College of Bioengineering,Henan University of Technology,Zhengzhou 450001,China) |
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| Abstract: | A lactic acid bacterium named E36 was isolated from naturally fermented tofu acid whey by MRS selective medium.The results showed that E36 was gram-positive,short rod-shaped,single or in short chain;and the colony of E36 was circular,milk-white,entire,glistening and opaque.During the growth of E36,the color of the medium containing bromcresol purple changed from purple to yellow.According to physiological-biochemical characteristics and 16S rRNA gene sequence analysis,E36 was identified as Lactobacillus amylolyticus. |
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| Keywords: | tofu acid whey isolation identification Lactobacillus amylolyticus |
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