| 发酵蔬菜乳酸菌的分离及培养基的筛选 |
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| 引用本文： | 闵华,袁林峰,张灿权,祝水兰,幸胜平.发酵蔬菜乳酸菌的分离及培养基的筛选[J].江西农业学报,2002,14(2):62-64. |
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| 作者姓名： | 闵华 袁林峰 张灿权 祝水兰 幸胜平 |
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| 作者单位： | 江西省农业科学院,食品加工研究开发中心,江西,南昌,330200 |
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| 摘 要： | 从发酵豇豆中提取发酵液进行菌种培养并分离 ,得到了两株乳酸菌株 ,一株非乳酸菌株。在 4种不同的培养基中 ,以豇豆汁为基质的培养基培养上述分离菌株的效果最好
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| 关 键 词： | 发酵蔬菜 乳酸菌 分离 培养基 筛选 |
| 文章编号： | 1001-8581(2002)02-0062-03 |
| 修稿时间： | 2001年11月21 |
Isolation of Lactic Acid Bacteria from Fermented Vegetable and Selection of Its Culture Medium |
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| Abstract: | Three bacteria strains were isolated from the fermented cowpea, among them two strains were lactic acid bacteria, and the other was a not lactic acid bacteria. Among four different culture mediums, the culture medium that contained the juice of cowpea in its composition had the best effect on the culture of the isolated bacteria. |
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| Keywords: | Fermented vegetable Lactic acid bacteria Isolation Culture medium Selection |
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