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Position: Home > Articles > Isolation of Nisin-resistant Streptococcus thermophilus FOOD SCIENCE 2005,26 (4) 115-118

Nisin抗性嗜热链球菌的筛选

作  者:
焦世耀;张兰威
单  位:
东北农业大学食品学院
关键词:
nisin;抗性菌株筛选;嗜热链球菌
摘  要:
采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度(MIC)。在脱脂乳培养基中逐渐增加nisin的浓度,驯化嗜热链球菌9,直到其抗性达到300IU/ml。经生产性能鉴定和遗传性状实验,获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4。
译  名:
Isolation of Nisin-resistant Streptococcus thermophilus
作  者:
JIAO Shi-yao,ZHANG Lan-wei (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
关键词:
nisin;isolation of nisin-resistant;Streptococcus thermophilus
摘  要:
The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium. In skim milk medium, Streptococcus thermophilus 9 was tamed by gradually increasing the nisin concentration until its resistance reaching 300 IU of nisin per ml. The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4, fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test.

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