保鲜菌种中菌株的分离鉴定及生长特性研究

Isolation Identification and Growth Character of Strains Separated from Protective Culture

对保鲜菌种HOLDBACTM-YM-C中的乳酸杆菌和丙酸杆菌进行了分离鉴定及生长特性研究。结果表明,保鲜菌种是由副干酪乳杆菌副干酪亚种和费氏丙酸杆菌谢氏亚种组成,前者最佳生长温度为32～37℃,在MRS培养基中4h进入对数生长期;后者最佳生长温度为30℃,在乳酸钠培养基中24h达到对数生长期;保鲜菌种酸化脱脂乳的最佳温度是40～43℃,凝乳时间大约为8～9h。

This paper mainly studied isolation, identification and growth characters of protective culture strains separated from HOLDBACTM-YM-C. The results were that HOLDBACTM-YM-C was consisted with Lactobacillus parcasei ssp. paracasel and Propionibacterium freudenreichii subsp. Shermanii. The former was grown best at 30 - 37℃ in MRS broth and grew into log period for 4h; and the later was grown best at 30℃ in NaLa broth and grew into log period for 24h. The best temperature at which HOLDBACTM-YM-C acidify skim-milk was 40 - 43℃, and the milk was curded in 8 -9h.