摘要
实验采用常见的发酵肉制品作为采集样品,从中分离得到具有革兰氏阳性和触酶阳性的葡萄球菌。结合菌种的表型特征对5株菌种进行鉴定,并研究了这5种菌的生理生化特征。
Fermented meat products were used as samples to separate staphylococcus which present Gram positive and catalase masculine from preserved ham and sausage. The 5 stains were identified in combination of their phenotypic characterization, and the physiological and biochemical characteristics were studied.
出处
《中国调味品》
CAS
北大核心
2011年第3期87-90,共4页
China Condiment
基金
国家水禽产业技术体系资助项目(nycytx-45-14)
武汉市农业科技产业化项目(20082021205)
关键词
葡萄球菌
发酵肉制品
分离
staphylococcus
fermented meat products
separation
