作　　者： ; ; ; ; ;

机构地区： 中国农业科学院饲料研究所

出　　处： 《食品与发酵工业》 2007年第6期53-56,共4页

摘　　要： 嗜酸乳杆乳菌(LA)和酸链球菌(SL)在33℃培养48 h的发酵液中抑菌(金黄色葡萄球菌ATCC25923)效果最好;2菌混培20h后生物量和体系总产酸量远大于各自纯培养,乳酸含量一直上升,到24 h达23.175 mg/L,乙酸含量一直稳定在12 mg/L左右,变化不大,乳酸与抑菌关系密切。LA和SL两菌混培接种比例的抑菌优先顺序为(1:1)、(2:1)、(1:2)。 The micro-ecological relationship between Lactobacillus acidophilus and Streptococcus lactis acidi were studied in way of co-cultivation in terms of acid production and bacterium inhibition. The maximum inhibition against Staphylococcus aureus ATCC25923 was reached when their co-cultivation was run at 33℃ for 48 h. The biomass and total organic acid production was much higher than that of any one of their individual pure cultivation, in which lactate reached 23. 175 mg/L at 24h, and acetate was kept at about 12 mg/L during the entire cultivation. The former result was more related to inhibition against bacteria. The inoculation size ratio of Lactobacillus acidophilus and Streptococcus lactis acidi was ranked as 1 ： 1, 2 ： 1 and 1 ： 2 on purpose of inhibition against bacteria.

关 键 词： 嗜酸乳杆菌 乳酸链球菌 混合培养 抑菌 金黄色葡萄球菌

领　　域： [轻工技术与工程] [轻工技术与工程]