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乳酸杆菌(Lactobacillus)作为一种重要的益生菌在食品工业中的应用日益广泛,鉴于乳酸杆菌的作用及其安全性具有株的特异性,菌种的正确使用是保障其产品食用安全性的重要基础。表型和基因型分析是目前乳酸杆菌鉴定的重要技术。本文就乳酸杆菌的分离培养技术及其属、种、株水平上鉴定技术的研究进展进行综述。
Abstract：Lactobacillus species have been used in the food processing industry widely. The current state of evidence suggests that probiotic effects and safety of Lactobacillus are strain specific. The identity based on both species and strain is important to link a strain to a specific health effect as well as to ensure the safety of food containing this microorganism. Phenotypic and genetic tests are used at present. Technologies in isolation and identification of Lactobacillus on genus, species and strain basis are reviewed.
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基本信息:
中图分类号:TS201.3
引用信息:
[1]董银苹,于红霞,李凤琴.乳酸杆菌分离鉴定技术研究进展[J].卫生研究,2008(04):508-510.
2008-07-30
2008-07-30