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中国精品科技期刊2020
孟宪刚, 李雪萍, 李建宏, 谢佳佳, 郑楠. 浆水中乳酸菌分离鉴定及其代谢特性的初步研究[J]. 食品工业科技, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029
引用本文: 孟宪刚, 李雪萍, 李建宏, 谢佳佳, 郑楠. 浆水中乳酸菌分离鉴定及其代谢特性的初步研究[J]. 食品工业科技, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029
MENG Xian- gang, LI Xue- ping, LI Jian- hong, XIE Jia- jia, ZHENG Nan. Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics[J]. Science and Technology of Food Industry, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029
Citation: MENG Xian- gang, LI Xue- ping, LI Jian- hong, XIE Jia- jia, ZHENG Nan. Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics[J]. Science and Technology of Food Industry, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029

浆水中乳酸菌分离鉴定及其代谢特性的初步研究

Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics

  • 摘要: 以浆水为材料,运用涂布法和平板划线法在选择性培养基上分离纯化其中的乳酸菌,并采用生理生化特性鉴定和分子生物学鉴定相结合的方法鉴定其种属。发现浆水中含有多种乳酸菌,可归为5属17种。并用溶钙圈法选择17株菌进行产酸、降解胆固醇和亚硝酸盐实验,结果表明:实验菌株大多具有良好的产酸、降胆固醇和降亚硝酸盐功效,其中Q2、M5、H4、Q7、M2、H1等6株菌各方面性能都很优异,具有进一步开发利用之潜力。 

     

    Abstract: Jiangshui as the experimental material and Lactic acid bacteria( LAB) were isolated and purified on the selective culture medium by spread plate method and streak plate method. The species were identified by combining physiological and biochemical characteristics and molecular biology method. It found that there were various lactic acid bacteria which were classified into 5 genus and 17 species in Jiangshui.17 LAB strains were selected by calcium- dissolving and the strains were used for produced acid,degraded cholesterol and nitrite experiment.The results showed that most of the selected strains had good produced acid,degraded cholesterol and nitrite ability,which Q2,M5,H4,Q7,M2,H1 were better in all aspects,with a potential of development and utilization.

     

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