CAJ | 학술논문

利用稀释平板法从冷藏3 d的肉样品中共分离出60株疑似乳酸菌菌株,经过2次划线分离,然后进行革兰氏染色、镜栓、过氧化氢酶试验、明胶液化试验、硝酸盐还原试验和H2S检验,得到36株乳酸菌.将分离出的这36株乳酸菌,经过形态学和生理生化鉴定,确定他们属于5大类,即清酒乳杆菌,13株;马里乳杆菌,8株;消化乳杆菌,7株;口乳杆菌,4株;未知乳杆菌,4株.
이용희석평판법종랭장3 d적육양품중공분리출60주의사유산균균주,경과2차화선분리,연후진행혁란씨염색、경전、과양화경매시험、명효액화시험、초산염환원시험화H2S검험,득도36주유산균.장분리출적저36주유산균,경과형태학화생리생화감정,학정타문속우5대류,즉청주유간균,13주;마리유간균,8주;소화유간균,7주;구유간균,4주;미지유간균,4주.
Sixty strains of doubtful lactic acid bacteria isolated from the meat in low temperature in 3 days by dilution plate. After two times of lines separation, and then Gram staining, microscopic examination, catalase test, gelatin liquefaction experiments, nitrate reduction experiments and H2S tests, at last thirty-six strains of lactic acid bacteria were obtained. According to the morphological characters, physiological and biochemical properties, as well as chemical characteristics, these strains of lactic acid bacteria belong to five major categories, named Lactobacillus sake, 13 strains; Lactobacillus mali, 8 strains; Lactobacillus alimentarius, 7 strains; Lactobacillus oris, 4 strains; unknown Lactobacillus, 4 strains.