| 建昌板鸭中乳酸菌的分离鉴定与特性 |
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| 引用本文： | 林巧. 建昌板鸭中乳酸菌的分离鉴定与特性[J]. 肉类研究, 2012, 26(3): 9-12. DOI: 10.7506/rlyj1001-8123-201203003 |
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| 作者姓名： | 林巧 |
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| 作者单位： | 西昌学院轻化工程学院,四川西昌,615013 |
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| 摘 要： | 以MRS培养基为基础培养基对自然发酵板鸭中的乳酸菌进行分离、鉴定及其基本特性的研究。从建昌发酵板鸭中分离得到17个菌株。进一步测试表明在30℃培养时分离的乳酸菌生长最好,且在5g/100mL NaCl和100mg/L Na2NO2的环境中均能生长,最适宜作为建昌板鸭发酵剂的是B1号菌株。
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| 关 键 词： | 建昌板鸭 乳酸菌 分离鉴定 生长特性 |
Separation,Identification and Biological Characteristics of Lactic Acid Bacteria in Jianchang Dried Salted Duck |
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| LIN Qiao. Separation,Identification and Biological Characteristics of Lactic Acid Bacteria in Jianchang Dried Salted Duck[J]. Meat Research, 2012, 26(3): 9-12. DOI: 10.7506/rlyj1001-8123-201203003 |
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| Authors: | LIN Qiao |
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| Affiliation: | School of Applied and Chemical Engineering, Xichang College, Xichang 615013, China |
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| Abstract: | In our present study,MRS medium was used as basic medium for the separation,identification and biological characterization of lactic acid bacteria from Jianchang dried salted duck made using the traditional process of natural fermentation.A total of 17 strains were obtained.Lactic acid bacteria isolates showed the most vigorous growth during cultivation at 30 ℃,and could grow in an environment containing 5 g/100mL NaCl or 100 mg/L Na2NO2.Strain B1 was the most suitable fermentation starter for Jianchang dried salted duck. |
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| Keywords: | Jianchang dried salted duck lactic acid bacteria isolation and identification characteristics |
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