摘要
对从自然发酵辣椒中分离出的66株乳酸菌的抑菌特性进行了研究,结果发现66株乳酸菌中仅有28株对指示菌表现出抑菌活性,从这28株中选育出了三株具有广谱、高效抑菌作用乳酸菌,对这三株乳酸菌的抑菌成分进行了研究,最后发现起抑菌作用的物质是细菌素。
In this study, the antibacterial characterization of sixty-six strains of lactic acid bacteria which isolated from natural fermented peppers was studied. The result showed that only 28 strains of them were exhibited inhibitory activity against indicators organism. At last, 3 strains which have higher inhibitory activity and wide spectrum were chosen for further studied. The experiment proved that the antibacterial extractions of the 3 strains were Lactobacillin.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期33-37,共5页
Food Research and Development
关键词
乳酸菌
抑菌特性
乳酸菌素
抑菌谱
lactic acid bacteria
antibacterial characterization
Lactobacillin
Antibacterial spectrum
