酸奶中嗜热链球菌的分离和鉴定

The isolation and identification of S. Thermophilus

利用Elliker琼脂培养基对嗜热链球菌进行分离。然后,分别挑取疑似菌落进行革兰氏染色,对镜检结果为革兰氏阳性菌,且细菌形状球状的菌种进行生物化学鉴定。采用糖发酵试验进行生化鉴定。对嗜热链球菌进行葡萄糖、麦芽糖和蔗糖的发酵试验。而后,对葡萄糖、蔗糖发酵阳性,麦芽糖发酵阴性的菌种进行45℃培养。结论:在Elliker琼脂培养基上分离出的菌种,镜检细菌形状为球状,葡萄糖、蔗糖发酵呈阳性,麦芽糖发酵阴性且能在45℃条件下生长的菌种即为嗜热链球菌。

Fermentation. in this study, S. Thermophilus are isolated by the use of Elliker agar culture medium. The suspicious colonies are treated with Gram staining, and Gram positive, spherical bacteria are identified biochemically. Maltose and esculoside are used for S. Thermophilus carbohydrate fermentation, and glucose is used for S. Thermophilus correspondingly. Then, positive bacteria under glucose fermentation is culture at 45 ℃ . To draw conclusions, S. Thermophilus isolated from Elliker arar medium is sph...