三株乳酸菌形态特征的研究
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摘要
选取3株乳酸菌分别为保加利亚酸乳杆菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)和植物乳杆菌(Lactobacillus plantarum),活化菌株并培养至第2代,接种到培养基中,待菌生长到8,10,12,14,16,18,20,22,24 h,对菌种进行制片和革兰氏染色,对比3株乳酸菌的形态变化。3株乳酸菌的所有涂片都呈现蓝紫色,证明3株乳酸菌均为革兰氏阳性菌。3株乳酸菌在培养16～18 h时,为对数期末期,革兰氏染色试验菌体呈现典型形态。在对菌体染色过程中,应注意控制好菌龄和脱色时间。
In this experiment, three kinds of Lactic acid bacteria which were Lactobacillus bulgaria, Streptococcus thermophilus and Lactobacillus plantarum were smear observed by activated and cultured until the second generation,then inoculated into the medium. They were cultivated from 8 h to 24 h and Gram stained once every 2 h,and compared their morphological changes under microscope after planting and Gram staining. All of them were Gram positive and smears showed blue purple. They were at the end of the logarithmic phase cultured from 16 h to 18 h and showed typical morphological features. It should be paid attention to control of fungus age and dyeing time in the process of Gram staining.
In this experiment, three kinds of Lactic acid bacteria which were Lactobacillus bulgaria, Streptococcus thermophilus and Lactobacillus plantarum were smear observed by activated and cultured until the second generation,then inoculated into the medium. They were cultivated from 8 h to 24 h and Gram stained once every 2 h,and compared their morphological changes under microscope after planting and Gram staining. All of them were Gram positive and smears showed blue purple. They were at the end of the logarithmic phase cultured from 16 h to 18 h and showed typical morphological features. It should be paid attention to control of fungus age and dyeing time in the process of Gram staining.
引文
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[13]王芳,宋瑛琳,田明.革兰氏染色结果的影响因素及原因分析[J].实验室科学,2009(1):104-106.
[14]田广文,陈德育,杨祥.微生物学实验教学中革兰氏染色三步法应用试验[J].安徽农学通报,2008,14(15):58-59, 66.
[15]张桂芹,关盼香.不同培养时间的细菌革兰氏染色性与形态变化观察[J].中外医疗,2009,28(14):168.
[16]孟晓华.市售酸奶中乳酸菌的分离与鉴定[J].农产品加工,2017(8):40-42.
[17]沈杰,刘效农.影响大肠菌群革兰氏染色的几个因素[J].环境监测管理与技术,2001(4):36-42.
[2]华鹤良.乳酸菌的分离鉴定及其抗菌肽与发酵性能研究[D].扬州:扬州大学,2014.
[3]梁宁利,巨亚杰,冯艳芸,等.陕西省地方酸奶中乳酸菌的分离鉴定及耐药性分析[J].农产品加工,2016(5):40-43,48.
[4]李莎,马成杰,徐志平,等.不同发酵特性的嗜热链球菌与保加利亚乳杆菌共发酵的特性[J].食品科学,2015, 36(15):123-127.
[5]包维臣,陈霞,邵玉宇,等.保加利亚乳杆菌与嗜热链球菌共生机理的研究进展[J].中国乳品工业,2011,39(12):20-23.
[6]洪青,刘振民,吴正钧,等.植物乳杆菌的研究进展[J].乳业科学与技术,2017,40(6):33-37.
[7]刘妍妍,于长青,王瑞辉.植物乳杆菌发酵对酸奶中胆固醇含量的影响[J].黑龙江八一农垦大学学报,2011,23(6):56-59.
[8]石鹤.菌龄和脱色时间的改变对细菌革兰氏染色结果的影响[J].湖北师范学院学报(自然科学版),2002, 22(1):92-94.
[9]热米拉·阿扎提.新疆传统乳制品奶疙瘩中乳酸菌的筛选及其抗衰老活性的研究[D].杭州:浙江大学,2016.
[10]陈大卫,杨壮壮,黄玉军,等.米汤发酵乳乳酸菌的筛选及其制备工艺[J].农产品加工,2017(23):22-26.
[11]雷世鑫,杨亮.从革兰氏染色教学中培养医学微生物学的学习能力[J].医学理论与实践,2015,28(21):3 021-3 022.
[12]周德庆,徐德强.微生物学实验教程[M].第3版.北京:高等教育出版社,2013:154-160.
[13]王芳,宋瑛琳,田明.革兰氏染色结果的影响因素及原因分析[J].实验室科学,2009(1):104-106.
[14]田广文,陈德育,杨祥.微生物学实验教学中革兰氏染色三步法应用试验[J].安徽农学通报,2008,14(15):58-59, 66.
[15]张桂芹,关盼香.不同培养时间的细菌革兰氏染色性与形态变化观察[J].中外医疗,2009,28(14):168.
[16]孟晓华.市售酸奶中乳酸菌的分离与鉴定[J].农产品加工,2017(8):40-42.
[17]沈杰,刘效农.影响大肠菌群革兰氏染色的几个因素[J].环境监测管理与技术,2001(4):36-42.