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一株分离自广式腊肠的葡萄球菌的分离与鉴定 预览 被引量:4

Isolation and Identification of Staphylococci--Staphylococcus condimenti from Cantonese Sausage
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摘要 从肉制品—广式腊肠中分离得到葡萄球菌(Staphylococcus condimenti)。研究了从8个生产厂家的广式腊肠中分离得到64株葡萄球菌,通过对分离菌株发酵剂适应性和发酵特性研究,从分离菌株中筛选出1株适合于作为肉制品发酵剂的菌株L2A4,对其进行形态特征观察和生理生化测试并结合16SrDNA测序表明,为Stnphylococcus condimenti。 Isolated Staphylococcus condimenti from Cantonese sausage. 64 staphylococci strains were isolated and purified from 8 samples of Cantonese sausage from 8 different companies. According to the fermentation adaptation, a Strain named L2 A4 with excellent characteristics in Cantonese sausage was selected. The morphology, physiological and biochemical characteristics of the strain were determined. The strain was identified as Staphylococcus condimenti, the 16SrDNA sequence of the isolate was also confirmed the result of identification. The present study is valuable for further exploration into the microbiological characteristics of Cantonese sausage and can be a good prospect.
作者 吴燕涛 赵谋明 孙为正 崔春 何婷 Wu Yantao, Zhao Mouming, Sun Weizheng, Cui Chun, He Ting (College of Light and Food Science, South China University of Technology, Guangzhou 510640, China)
出处 《食品与发酵工业》 CAS CSCD 北大核心 2007年第9期 11-13,共3页 Food and Fermentation Industries
基金 粤港关键领域重点突破拓标项目(No.2005A203002),2006年省部产学研结合专项资金项目(No.2006D90202001)
关键词 广式腊肠 葡萄球菌(Staphylococcus condimenti) 分离 鉴定 Cantonese sausage, staphylococci, Staphylococcus condimenti, isolation, identification
作者简介 博士研究生 (赵谋明教授为通讯作者)。
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