[1]孟建宇,徐慧欣.自然发酵酸菜汁中乳酸杆菌的分离与鉴定[J].中国调味品,2019,(10):6-7.
　Isolation and Identification of Lactic Acid Bacteria from Natural Fermentation Pickle Juice[J].CHINA CONDIMENT,2019,(10):6-7.
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自然发酵酸菜汁中乳酸杆菌的分离与鉴定()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年10期
页码:
6-7
栏目:
出版日期:
2019-10-20

文章信息/Info

Title:
Isolation and Identification of Lactic Acid Bacteria from Natural Fermentation Pickle Juice
作者:
孟建宇; 徐慧欣
文献标志码:
A
摘要:
采用添加溴甲酚绿的分离培养基对自然发酵酸菜汁中的乳酸菌进行分离。利用经典分类法及16S rDNA序列分析，对筛选到的乳酸菌进行细菌学鉴定。结果表明，从自然发酵的酸菜汁中分离出的3株乳酸菌均属于乳杆菌属（Lactobacillus）。
Abstract:
The lactic acid bacteria in natural fermentation pickle juice were separated by the isolation media of bromocresol green. The bacteriological identification of lactic acid bacteria was studied by classical classification and 16SrDNA sequence analysis. The results showed that the three strains isolated from natural fermentation belong to Lactobacillus
更新日期/Last Update: 2020-07-22