摘要
肠球菌属（Enterococci）是乳酸菌中对营养要求不高、兼性厌氧、容易培养、分布广泛的一类革兰阳性球菌。肠球菌广泛应用于乳制品加工、蔬菜及肉制品的发酵工艺中。肠球菌在生长繁殖过程中除产生乳酸、乙酸等有机酸外,还能产生多种具有抑菌或杀菌活性的细菌素在抑制多种动物源病原微生物和食物病原菌、腐败菌等方面具有重要作用。
出处
《中国兽医杂志》
CAS
北大核心
2011年第9期21-23,共3页
Chinese Journal of Veterinary Medicine
基金
北京市教委面上项目(KM201110020005)
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