| 青方腐乳中乳酸菌的分离鉴定 |
| |
| 引用本文： | 鲁绯,张京生,刘子鹏,孙君社. 青方腐乳中乳酸菌的分离鉴定[J]. 食品与发酵工业, 2006, 32(4): 38-41 |
| |
| 作者姓名： | 鲁绯 张京生 刘子鹏 孙君社 |
| |
| 作者单位： | 1. 北京市食品酿造研究所,北京,100050
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 基金项目： | 安徽省高校青年教师科研项目 |
| |
| 摘 要： | 乳酸菌是潜在地加快腐乳成熟和改进风味的协同菌株。文中对从青方腐乳中分离出的3株乳酸菌进行了鉴定。结果表明,菌株1#为短小奇异菌,菌株3#为植物乳杆菌,菌株2#的表型特征与片球菌相似,但16SrRNA寡核苷酸序列与玫瑰耐盐球菌有98%的同源性,建议对其进行进一步的系统鉴定。
|
| 关 键 词： | 青方腐乳 乳酸菌 分离 鉴定 |
| 收稿时间： | 2005-05-30 |
| 修稿时间： | 2005-12-09 |
The Separation and Identification of Lactobacillus from Grey Sufu |
| |
| Lu Fei,Zhang Jingsheng,Liu Zipeng,Sun Junshe. The Separation and Identification of Lactobacillus from Grey Sufu[J]. Food and Fermentation Industries, 2006, 32(4): 38-41 |
| |
| Authors: | Lu Fei Zhang Jingsheng Liu Zipeng Sun Junshe |
| |
| Affiliation: | 1.Beijing Institute of Food and Brewing, Beijing 100050, China;2.College of Food Science and Nutritional Engineering, China Agricultural University. Beijing 100083, China |
| |
| Abstract: | Lactobacillus would potentially accelerate the ripening and improve the flavor of grey sufu. The paper was aimed to separate Lactobacillus from grey sufu and identify them. The results indicated that three kinds of Lactobacillus were separated out. The strains 1# and 3# were identified as Atopobium parvulus and Lactobacillus plantarum, respectively. The strain 2# showed similar colony, shape, morphological, physiological and biochemical properties with Pediococcus, however, 98% similarity with Salinicoccus roseus by 16S rRNA analysis, and should be further identified. |
| |
| Keywords: | grey sufu lactobacillus separation identification D 2006 |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
