摘要
通过该簇菌在不同培养基上的培养特征,经平板、斜面分离纯化及显微镜镜检发现该簇菌具有产酸能力强,抗染菌能力强,耐酸能力强,耐高温和易培养等一系列优点,并进行了初步的分析、研究,确定该簇微生物由三种微生物组成,分别是酵母菌、乳酸菌和一种真菌。
Through separation and purification on fiat and slants, identification bacteria on different culture medium was found to be of high acid-productivity, under high temperature, to be easily cultured, and so on. After preliminary analysis of the bacteria was determined： yeast, lactic acid bacteria, fungus.
出处
《食品研究与开发》
CAS
北大核心
2007年第6期131-135,共5页
Food Research and Development
关键词
牛奶
酵母菌
乳酸菌
真菌
milk
yeast
lactic acid bacteria
fungus under the microscope, the acid-resistance, resistance and studies, the constitution
