节点文献

糜米发酵液中优势乳酸菌分离鉴定

Isolation and Identification of Properties of Dominant Biology Lactic Acid Bacteria form Mimi Fermented Liquid

推荐 CAJ下载
PDF下载
不支持迅雷等下载工具，请取消加速工具后下载。

【Author】 WANG Feng-ling,LIU Ai-guo,LI Na,SONG Lin-lin (College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)

【机构】天津商学院生物技术与食品科学学院；天津商学院生物技术与食品科学学院天津300134；天津300134；

【摘要】本实验对生产发酵剂扩培后的糜米发酵液进行乳酸菌的分离鉴定。从样品中分离到12株乳酸菌,9株属于乳杆菌属的6个种,3株属于乳球菌属的乳酸乳球亚种。它们赋予产品良好的风味,适于作食品发酵剂。更多还原

【Abstract】 Lactic acid bacteria from the Mimi acid rice grue fermented fluid was isolated and their biological properties were studied. 12strains of Lactic Acid Bacteria were isolated, among which 9 strains belong to 6 species of Lactobacillus and 3 strains of Laccoccus lactis subsp.lactis. They give the product good taste and make it suitable used as leavening agents.更多还原

【关键词】糜米发酵液；乳酸菌；分离鉴定；
【Key words】 Mimi fermented liquid； lactic acid bacteria； isolation and identification；

【文献出处】食品科学 ,Food Science , 编辑部邮箱 ,2007年11期

【分类号】TS201.3
【被引频次】6
【下载频次】287

知网节下载

节点文献中：

本文链接的文献网络图示:

本文的引文网络

节点文献