摘要
用全细胞水介皂化及甲酯法的方法，通过气相色谱仪检测了几株食品微生物细胞长链脂肪酸构成。结果表明在食品微生物领域中，利用细胞脂肪酸差异性进行菌种的快速鉴别是可行的。
The whole-cell long-chain fatty acids of some strains of food microorganisms were extracted by spaonfication and analyzed as methyl esters by gas chrometography. It showed that rapid discrimination of food microorganisms by comparing the difference in. cellular fatty acids was feasible. The results obtained by this method were agreement with that obtained by the traditional bacteriological identification methods.
出处
《宁波大学学报（理工版）》
CAS
1997年第3期14-20,共7页
Journal of Ningbo University：Natural Science and Engineering Edition
关键词
鉴别
食品微生物
气相色谱
discrimination food microorganism gas chromatography
