パン生地およびプレス酵母より分離した乳酸菌

概要

論文の詳細を見る
Authers isolated 50 strains of lactic acid bacteria from the samples of bread-dough and compressed-yeasts which collected from 5 bakerys in city Hino and Hachiouji, Tokyo, and their several characteristics were axamined. Numbers of lactic acid bacteria found in each 5 samples of bread-dough and compressed-yeasts were in the rage of 3.7×10^4 ~ 7.4×10^5calls/g and 2.5×10^5 ~ 9.5×10^7cells/g, respectivery. The isolated 50 strains were reduced to 17 types of strains on the basis of their several characteristics, and the species of there 17 strains were estimated as follows on the basis of the description of Bergey's Manual. Three strains of hetero-fermentative cocci were estimated as Leuconostoc mesenteroides subsp. mesenteroides. One strain of hetero-fermentative rod was estimated as Lactobacillus brevis. Out of 13strains of homo-fermentative rods, 8 strains were estimated as Lactobacillus plantarum, 3 strains were estimated as L.curvatus nad the other 2 strains were estimated as L.casei subsp. rhamnosus.
実践女子大学の論文
2004-03-25