作　　者： ; ; ; ; ; (杨希良）;

机构地区： 昆明医科大学

出　　处： 《中国乳品工业》 2013年第11期23-26,44,共5页

摘　　要： 从云南撒尼25份乳饼5份乳清分离出乳酸菌，对乳酸菌生理生化特性研究并进行优势微生物种群分析。用经灭菌的0．9％NS配制一系列的10倍样品梯度稀释液，取10^-6，10^-7，10^-8三个分别涂布于NA培养基和MKSA培养基上于（36＋1）oC恒温培养箱中．倒置培养72h；取10^-3，10^-4，10^-5三个稀释度的稀释液，分别涂布于PDA培养基上于（27±1）℃恒温培养箱中．倒置培养5d．观察记录菌落形态特征，并进行菌落计数。结果表明，25份乳饼样品的乳酸菌数介于1．6×107-1．3×109g^-1之间，5份酸乳清样品的乳酸菌数介于1．0×10^8-1.3×10^9g^-1之间；30份样品中分离到杆菌分离株46株和球菌分离株27株态，这些菌株大致可以分为9种菌落形态。结论：乳酸菌是云南撒尼乳饼和酸乳清样品的优势菌群．乳饼和酸乳清中的大多数乳酸菌具有乳酸菌的一般特征。 Studied the physiological and biochemical characteristic of lactic acid bacteria isolated from 25 goat milk cakes and 5 whey, in or- der to find the predominant flora.A series of lactic acid bacteria liquid diluents were prepared by 0.9% sterile NS, three of lactic acid bacteria liquid diluents ,10-6,10-7,10-s were inoculate in NA and MRSA medium and cultured at 36 ℃ for 72 hours ,and three of lactic acid bacteria liquid diluents 10-3,10-4,10-s were inoculate in PDA medium at 27 ℃ for five days. The colony morphology was observed and the colony counts were recorded. The number of lactic acid bacteria Colonies is from 1.6×107 cfu/g to 1.3x109 cfu/g in 25 goat milk cakes, and from 5 acid whey 1.0×10s cfu/g to 1.3~109 cfu/g, respectively 46 bacillus strains and 27 coccus strains were isolated from the 25 goat milk cakes and 5 acid whey, and they were divied into 9 colony morphologies. Lactic acid bacteria is the predominant flora in goat milk cakes and acid whey in Sani area, in Yunnan province, and most of them have a common feature of the lactic acid bacteria.

关 键 词： 乳饼 乳酸菌 优势菌群 菌落特征

领　　域： [轻工技术与工程] [轻工技术与工程]