酸奶中优势乳酸杆菌的分离鉴定

Isolation and Identification of Advantage Lactobacillus in Yogurt

文章采用倾注法,从酸奶中分离乳酸杆菌。通过形态特征及生理生化特性分析,筛选得到3株乳酸杆菌作为出发菌株。为选取最优产酸菌株,进行凝乳实验,选取凝乳时间最短的菌株作为目标菌株。实验表明此工艺分离乳酸菌速度快,效率高,方法简便。

In the article, pour method was used to isolate the lactic acid bacteria. According to the morphological characteristics and physiological-biochemical characteristics, three strains were identified as Lactobacillus. The bacterial strain which had the shortest curd time was selected as the target strain though the curd experiment. The experiments show that this process of separation of lactic acid bacteria is fast, efficient and simple.