"西藏雪莲"中乳酸菌的分离鉴定及发酵性能研究

Isolation of lactic acid bacteria from "Saussurea involucrata" and study on its fermentation performance

将"西藏雪莲"转接纯化3次后对其进行整体切片镜检,并用加有CaCO3的鉴别性培养基,利用乳酸菌溶钙性产生透明圈将其与其他菌区分。所获得的乳酸菌进行分离纯化、鉴定,结果共鉴定出乳酸杆菌2株、双歧杆菌1株、乳酸球菌3株。最后对这些菌株的发酵性能进行测定,并进行组合发酵试验,从中获得人体有益菌和性能优良的乳酸复合发酵剂。

After transferring and purifying the ferment yeast-'Saussurea involucrata' three times,its slide has been observed under microscope. The 'Saussurea involucrata' should be inoculated in discriminative culture in which CaCO3 was added. It could distinguish the lactic acid bacteria from other germs by using its power to dissolove CaCO3. The lactic acid bacteria gained in such a way are purified and identified, then two strains of lactobacillus,one strain of bifidobacterium and three strains of lactococcus were found in the research. Through fermentation test and assembly fermentation experiment,the paper aims at finding a lactic compound ferment yeast with excellent performance.