乳饼中乳酸杆菌的分离·鉴定和产酸量研究

目的]为乳杆菌资源开发,乳酸发酵剂、益生素及细菌饲料添加剂的筛选利用奠定基础。方法]通过形态特征和生理生化试验,对红河州乳饼中乳酸杆菌进行调查。结果]从12份乳饼中分离得到7株乳酸杆菌,然后利用0.1mol/L NaOH滴定发酵液,测定其产酸量,7株乳酸杆菌的酸度分别为1.24×10-2、1.54×10-2、1.66×10-2、1.56×10-2、1.66×10-2、1.37×10-2、1.76×10-2。结论]嗜酸乳杆菌的产酸量均比弯曲乳杆菌的高。基本查清了红河地区乳饼中乳杆菌种类及优势种群分布情况。

Isolation and Identification of Lactobacill beijerinck from Dairy Cake and Determination of the Amount of Acid Production

Objective] The research aimed to lay the foundation for the development of Lactobacillus resources and the screening and utilization of lactic acid starter,probiotics and bacterial feed additive.Method]Through morphological feature and physiology and biochemistry test,Lactobacill beijerinck from dairy cake in Honghe Prefecture was investigated.Result]Seven strains of Lactobacillus were isolated from 12 dairy cakes.Using 0.1mol/L NaOH titration broth,their amount of acid production were measured.The acidity of seven strains of Lactobacill beijerinck was 1.24×10-2,1.54×10-2,1.66×10-2,1.56×10-2,1.66×10-2,1.37×10-2,1.76×10-2.Conclusion] The amount of acid production of Lactobacillus acidophilus was higher than that of Lactobacillus curvatus.The species and the distribution of dominant species of Lactobacillus from dairy cake in Honghe area was generally known.