【摘要】 通过对西藏灵菇菌块的电镜扫描观察和发酵乳液中微生物的分离、纯化及生理生化鉴定,确定了西藏灵菇发酵乳中的优势菌群为乳酸球菌、乳酸杆菌、酵母菌和醋酸菌。其中乳球菌归为5个种属,分别为粪肠球菌、坚强肠球菌、乳酸乳球菌乳脂亚种、假肠膜明串珠菌、类肠膜明串珠菌;乳杆菌归为3个种属,分别为短乳杆菌、干酪乳杆菌、嗜酸乳杆菌;酵母菌归为4个属,分别为酵母属、酒香酵母属、假丝酵母属、类酵母属;醋酸菌鉴定为恶臭醋杆菌。更多还原

【Abstract】 Through observing the scanning electron microscopy of the Tibetan Linggu bodies,isolation,purification and physiological-biochemical identification of microorganisms in fermented milk with Tibetan Linggu,we confirmed that the preponderant flora included Lactococcus,Lactobacillus,yeast and Acetobacter acetic.Lactococcus respectively belonged to 5 spices,Enterococcus faecalis,Enterococcus durans,Lactococcus lactis subsp.cremoris,Leuconostoc pseudomesenteroides,Leuconostoc paramesenteroides,Lactobacillus respectively belonged to 3 spices,L.brevis,L.casei,L.acidlophilus;Yeast respectively belonged to 5 genus,Saccharomyces,Brettanomyces,Candida,Saccharomycodes.Acetobacter acetic was identified as Acetobacter rancens.更多还原