发酵期慕萨莱思中乳酸菌的分离及表型鉴定

摘要

为了解处于发酵期的慕萨莱思中乳酸菌(LAB)种类,对第10,20天的发酵液中乳酸菌进行分离并鉴定.采用平板菌落计数法计算发酵液中的乳酸菌总数,选择性培养基MRS、M17对慕萨莱思发酵液中的乳酸菌杆菌和球菌进行筛选,然后对分离株革兰氏染色后显微镜镜检观察菌体形态,生理生化生物学特性试验等方法鉴定属种.结果,此次样品第10,20天发酵液中的乳酸菌数量分别是3.9×105 cfu/ml,5.0×105 cfu/ml;得到7种乳酸菌,分别是德氏乳杆菌德氏亚种(Lactobacillus delbrueckii subsp.delbrueckii)、植物乳杆菌(Lactobacillus plantarum)、干酪乳杆菌干酪亚种(Lactobacillus casei cheese subsp.casei)、酒酒球菌(Oenococcus oeni)、藤黄微球菌(Micrococcus luteus)、嗜热链球菌(Streptococcus thermophilus)、糊精片球菌(Pediococcus dextrinicus),它们是此次慕萨莱思样品处于发酵期微生态环境中的部分组成成分.%In order to understand LAB(Lactic Acid Bacteria) from Msalais fermentation liquor, lactic acid bacteria were isolated and identified in from the 101h and 202h fermentation.Colony Counting Method was used to estimate the total number of LAB.Lactic acid bacteria and coccus were screened by selective culture medium MRS and M17 in Msalais fermentation liquid.Identificated the species Species of LAB were identificated through cell morphology observation after Gram's stain and tests of physiological and biochemical characteristics.The results show that the total number of LAB maintains about 3.9×105 cfu/ml and 5.0×105 cfu/ml on the 10th and 20th day.Seven species of LAB were collected, and they were Lactobacillus delbrueckii subsp.delbrueckii, Lactobacillus plantarum, Lactobacillus casei cheese subsp.casei, Oenococcus oeni, Micrococcus luteus, Streptococcus thermophilus, Pediococcus dextrinicu.They composed the micro-ecological environment of the Msalais fermentation liquor.