| 产酸芽孢杆菌的筛选及鉴定 |
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| 引用本文： | 刘敏,张丽香,牛天贵. 产酸芽孢杆菌的筛选及鉴定[J]. 山西农业大学学报(自然科学版), 2008, 28(1): 26-29 |
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| 作者姓名： | 刘敏 张丽香 牛天贵 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 旨在筛选可应用于发酵食品的快速产酸芽孢杆菌,从本院实验室保存的300株芽孢杆菌中,以加有溴甲酚紫指示剂的培养基,筛选出在2 h内变色的快速产酸菌株9株,将其在37℃下140 r.min-1摇床培养24 h,筛选出pH值低、活菌数高的菌株L-1。从形态、生理生化反应、全细胞蛋白电泳以及16SrDNA序列比对方面进行分析,最终确定L-1菌株为枯草芽孢杆菌(Bacillus subtilis)。
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| 关 键 词： | 枯草芽孢杆菌 鉴定 产酸 发酵食品 |
| 文章编号： | 1671-8151(2008)01-0026-04 |
| 修稿时间： | 2007-05-15 |
Screening and Identification of Bacillus spp. That Produce Acid |
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| LIU Min. Screening and Identification of Bacillus spp. That Produce Acid[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 2008, 28(1): 26-29 |
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| Authors: | LIU Min |
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| Abstract: | The study is carried out on Bacillus spp.producing acid fast that can apply in the food fermentation.From 300 Bacillus spp.strains stored in the lab,9 stains producing acid fast were screened.They change color in the medium with bromocresol purple in two hours.After 24 h culture on the condition of 37 ℃ and 140 rpm,L-1 strain was screened because it had low pH and large colony count.With the analysis of colony morphology,physiological and biochemistry experiments,cell protein SDS-PAGE and 16SrDNA gene sequence,the strain L-1 was identified as Bacillus subtilis. |
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| Keywords: | Bacillus subtilis Identification Produce acid Fermented food |
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