新疆传统发酵酸驼乳中乳酸菌的分离和鉴定

THE ISOLATION AND IDENTIFICATION OF LACTOCOCCUS AND LACTOBACILLUS IN XINJIANGTRADITIONAL FERMENTED CAMEL MILK PRODUCT

利用MRS琼脂培养基对新疆传统发酵酸驼乳中的乳酸菌进行分离,分别挑取可疑菌落进行革兰氏染色,对镜检结果为革兰氏阳性菌,且细菌形状为球状和杆状的两种菌种进行糖发酵实验与生物化学鉴定。结论是:在两种不同pH值的MRS琼脂培养基上,菌落为灰白色、有透明圈,分别呈球状和杆状的两种菌种为乳球菌和乳杆菌。

Lactobacillus is isolated by the use of MRS and Elliker ager culture medium respectively from traditional fermented camel milk product. The suspicious colonies are treated with Gram staining, and Gram_positive, spherical and rod bacteria are identified biochemically. The conclusion： lactic acid bacteria colonies owned properties of gray_white, transparent ring in MRS ager medium of two different pH, and having the shapes spherical and rod are lactic acid spherical bacteria and lactic acid rod bacteria respectively.