高加索酸奶中乳酸菌的分离与鉴定

摘要

从自然发酵的5份酸奶样品中,通过平板划线等方法分离筛选乳酸菌.经形态特征,生理生化特性及糖发酵试验等,筛选到12株乳酸菌,分别为:乳杆菌7株,其中:3株德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus),3株瑞士乳杆菌(Lactobacillus helveticus),1株罗伊氏乳杆菌(Lactobacillus reuteri；乳酸球菌5株,包括3株嗜热链球菌(Streptococcus thermophilus),2株乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris.%12 strains of Lactic acid bacteria were isolated from 5 traditional fermented yogurt samples of Russia's Caucasus region. According to the morphological, physiological, biochemical characteristics, and the sugar-fermentation testing, among 12 strains, 7 strain were identified as lactobacillus, which include 3 strains of Lactobadllus detbrueckii ssp. Bulgaricus, 3 strains of Lactobacillus helveticus, and 1 strain of Lactobacillus reuteri; 5 strains were identified as lactococcus, which include 3 strains of Streptococcus thermophilus and 2 strains of Lactococcus lactis spp. Cremoris.