摘要
本实验以具有地方特色的传统芥菜发酵制品为原料,从中分离得到10株菌株,其中优势菌株有两株(分别标为Lact.3和Lact.6)。通过显微镜检、菌落培养特征、个体特征和部分生理生化特征的观察与初步鉴定,Lact.3和Lact.6均为乳杆菌属(Lactobacillus),要鉴定到种尚需进一步的生理生化试验和遗传学检验。
In this test 10 strains of bacteria were isolated .There were two dominant strains ( named Lact.3 and Lact.6) among the10 bacteria. Through microscope inspection, the strain characteristics, and the partial biochemical metabolism,were assayed. TheLact.3 and Lact.6 were classified Lactobacillus. Detailed biochemical tests and microbial inspection were needed to farther identifythe dominant strain.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第6期69-71,共3页
Food Science
基金
湖南省科技厅资助项目(02NKY1004-2)
