IDENTIFICATION OF LACTOBACILLI FROM MEAT AND MEAT PRODUCTS
IDENTIFICATION OF LACTOBACILLI FROM MEAT AND MEAT PRODUCTS
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DOI：
10.1016/0740-0020(87)90002-5
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发表时间：
1987-01-01
期刊：
影响因子：
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通讯作者：
LUECKE F-K
中科院分区：
文献类型：
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作者：
SCHILLINGER U;LUECKE F-K
本文提出了一种从肉和肉制品中快速、简便地鉴定乳酸杆菌的方法，其中包括最近才发表的菌种（如分歧乳杆菌和L.通过对229株肉及肉制品中新分离的菌株和9株模式菌株的调查，证实了上述菌株的正确性。它们主要基于糖发酵和其他容易确定的生理特征的差异，因此允许将新分离物快速分配给乳杆菌属物种之一。然而，在大多数情况下，这种鉴定必须通过确定其他特征（例如发酵碳水化合物的整个范围，胞壁素的类型等）来确认。
Schemes for a rapid and simple identification of lactobacilli from meat and meat products are presented which also include the species only recently published (e.g. Lactobacillus divergens and L. carnis), and which were verified by the investigation of 229 strains newly isolated from meat and meat products and of nine type strains. They are primarily based on differences in the fermentation of sugars and other easily determinable physiological characteristics, and therefore permit a rapid assignment of a new isolate to one of the Lactobacillus species. However, in most instances this identification has to be confirmed by determining additional characteristics (e.g. the whole range of fermented carbohydrates, types of murein etc.).