天山雪莲菌酸奶中菌株的分离及生理生化鉴定

Isolation and Physiological-Biochemical Identification of Bacterial Strain from Saussurea Involucrate Bacteria of Yogurt

[目的]分离并鉴定天山雪莲菌酸奶中的菌株。[方法]以天山雪莲菌酸奶为材料,采用酸化MRS培养基、CaCO3分离培养基和YGC培养基,对乳酸菌、醋酸菌和酵母菌进行菌株分离,并依据《伯杰氏细菌鉴定手册》和《酵母菌特性及鉴定手册》,对分离菌株进行生理生化学鉴定。[结果]经过分离和鉴定,获得了干酪乳杆菌、过氧化醋杆菌、醋化醋杆菌、克鲁维酵母属酵母菌株各1株。[结论]天山雪莲菌酸奶中的微生物可产生一些重要的生物学活性物质,这些微生物可作为功能性乳制品开发的优良菌种。

[Objective] To isolate and identify bacterial strain from Microbes in Saussurea involucrate bacteria of yogurt.[Method] With Saussurea involucrate bacteria of yogurt as material,lactic acid bacteria,acetic acid bacteria and yeast were isolated from Saussurea involucrate bacteria of yogurt with acidification MRS culture medium,CaCO3 separation medium and YGC medium.Basing on ＂Bergey＇ s Manual bacterial identification＂ and ＂Yeast characteristics and identification manuals＂,isolated strains were carried on the physiological-biochemical identification.[Result] Through isolation and identification,this study obtained four strains：Lactobacillus casei,Acetobacter peroxide,Acetobacter aceti and Kluyveromyces yeast.[Conclusion] Saussurea involucrate bacteria of yogurt can produce some important biological properties of the active substance,these microbes can be used as excellent strains of functional dairy development.