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使用改良查默斯培养基对面团中乳酸菌混合发酵剂进行活菌计数差异分析。

Differential viable count of mixed starter cultures of lactic acid bacteria in doughs by using modified Chalmers medium.

作者信息

Pepe O, Villani F, Coppola S

机构信息

Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici, Italy.

出版信息

Microbiol Res. 2001 Mar;155(4):351-4. doi: 10.1016/S0944-5013(01)80015-X.

DOI:10.1016/S0944-5013(01)80015-X
PMID:11297368
Abstract

The modified Chalmers medium appeared as quite suitable for counting a mixed population consisting of different species of lactic acid bacteria used as starter in breadmaking. Selected strains of Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus sanfranciscensis, Enterococcus faecalis together with Saccharomyces cerevisiae could be easily differentiated and counted with an acceptable recovery in comparison with reference media.

摘要

改良的查尔默斯培养基似乎非常适合对用于面包制作的不同种类乳酸菌混合菌群进行计数。与参考培养基相比，植物乳杆菌、肠膜明串珠菌肠膜明串珠亚种、旧金山乳杆菌、粪肠球菌以及酿酒酵母的选定菌株能够很容易地被区分和计数，且回收率令人满意。

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