摘要
通过对保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌单一菌种,以及保加利亚乳杆菌和嗜热链球菌复合菌种发酵酸奶中多肽物质的测定、分析与比较,找出不同菌种所产多肽的特异性,研究多肽在乳酸细菌鉴定中的应用。
Through determining, analyzing and comparing the polypeptides in yogurt by single strain Lac bulgaricus, Str thermophilus, Lac acidophilus fermentation and compound strain Lac bulgaricus and Str thermophilus fermentation, the speciality of the polypeptides produced by different strains was founded and the appliance of polypeptides to the identification of Lactic acid bacteria was also researched.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第2期96-97,共2页
Science and Technology of Food Industry
关键词
乳酸细菌
多肽
鉴定
电泳
Lactic acid bacteria polypeptides identification electrophoresis