| 优良乳酸球菌的筛选及增殖研究 |
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| 引用本文： | 王哲,孟宪志,赵伟. 优良乳酸球菌的筛选及增殖研究[J]. 现代食品科技, 2007, 23(11): 61-63 |
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| 作者姓名： | 王哲 孟宪志 赵伟 |
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| 作者单位： | 沈阳农业大学土地与环境学院,辽宁,沈阳,110161;辽宁省微生物科学研究院,辽宁,朝阳,122000 |
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| 摘 要： | 对本实验室保存的几种能用于酸奶发酵的菌种进行比较,并对其中发酵效果最好的菌种的培养基进行优化.结果表明乳酸球菌Q26的发醇效果最好,其最佳培养基组成为:0.5 %蔗糖,1 % 酪蛋白胨, 1 %牛肉膏,0.5 %酵母膏,2.5 %碳酸钙,1 %抗坏血酸,5.5%甘薯汁,2.5%番茄汁.用此培养基培养进行增殖,Q26的最高菌数达2.36×109 个/mL,比基础培养基的2.74×108 个/mL提高约9倍.另生长因子的组成对菌种的增殖有一定的影响.
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| 关 键 词： | 乳酸球菌 培养基 增殖 |
| 文章编号： | 1673-9078（2007）11-0061-03 |
| 收稿时间： | 2007-06-06 |
| 修稿时间： | 2007-06-06 |
Studies on Selection and Enumberation of Favorable Lactococcus |
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| WANG Zhe,MENG Xian-zhi,ZHAO Wei. Studies on Selection and Enumberation of Favorable Lactococcus[J]. Modern Food Science & Technology, 2007, 23(11): 61-63 |
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| Authors: | WANG Zhe MENG Xian-zhi ZHAO Wei |
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| Affiliation: | (1.School of land and environment, Shenyang Agricultural University, Shengyang 110161, China);(2. Liaoning Academy of Microbiology, Chaoyang 122000, China) |
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| Abstract: | The selection and enumberation of Lactococcus Q26 was studied. The results showed that the sucrose, N-sources, the ratio of Peptone and Beef extract and Yeast extract, Yam extract, CaCO3, Vc, and Tomato extract of culture medium is 0.5%, 2.5%, 2:2:1(m/m/m), 5%, 0.3%, 0.3% and 2.5%, respectively. The highest number of Lactococcus can reach 2.36×109 /mL. |
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| Keywords: | Lactococcus selection enumberation |
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