Isolation and identification of Lactobacillus strains from Tibetan kefir | 藏灵菇发酵乳中乳杆菌的分离与鉴定
2013
Cheng Feier, Shanxi Agricultural University, Taigu (China), College of Food Science and Engineering | Zhang Miaoqing, Shanxi Agricultural University, Taigu (China), College of Food Science and Engineering | Yu Xiaomin, Shanxi Agricultural University, Taigu (China), College of Food Science and Engineering
中国人. 从藏灵菇发酵乳中分离益生乳杆菌，研究其生理生化特性，为功能性乳制品的开发提供优良菌种。先用乳酸菌分离培养基MRS从藏灵菇发酵牛乳中分离得到乳酸菌,再分离纯化出乳杆菌，并对分离的乳杆菌进行生理、生化鉴定，研究其生长特性。结果表明，用MRS培养基从藏灵菇发酵牛乳中共分离出乳杆菌菌株6株，通过生理生化试验确定这6抹分别为：2株发酵乳杆菌、2株嗜酸乳杆菌和2株短乳杆菌。将分离出的菌发酵鲜牛乳，在品尝过程中发现口感较酸，推断其有很强的产酸能力。
显示更多 [+] 显示较少 [-]英语. To provide excellent strains for the development of functional dairy milk products, probiotic I. actobacilli strains were isolated and identified from Tibetan kefir fermented milk, and the physiological and biochemical characteristics were studied. In this research, first step was to separate lactic acid bacteria from Tibetan Kefir fermented milk with MRS medium, then to purify Lactobacilli strains, and finally to identify their physiological and biochemical characteristics, as well as the growth characteristics of obtained strains. The results showed that six strains of lactobacillus were separated from Tibetan kefir fermented milk by MRS medium, which were determined by physiological and bio-chemical experiments as two lactobacillus brevi strains, two lactobacillus fermentum strains and two lactobacillus acidophilus strains. Those strains were used to ferment fresh milk, and high acid productive ability was observed.
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