酸奶中保加利亚乳杆菌分离条件的优化

为优化从酸奶中分离保加利亚乳杆菌的培养条件，初步建立一种较简单有效的分离方法。以成都市市售的主要酸奶－华西牌瓶装酸牛奶为来源，采用MRS、SL、LS、蕃茄酵母4种经典的乳酸菌选择性培养基，并分别进行有氧及烛缸厌氧分离培养测定其得率。采用X^2检验对不同组的分离得率进行统计学分析。结果表明MRS培养基为酸奶中保加利亚乳杆菌分离首选培养基，分离得率达66．67％；微氧环境优于有氧环境（PO＜0．05）。

OPTIMIZING THE CONDITION OF SEPARATING THE LACTOBACILLUS BULGARICUS FROM YOGURT

To optimize the condition of separating method,this study used MRS,SL,LS and tomato-yeast these 4 Lactobacillus selectivity culture mediums to separate the Lactobacillus bulgaricus with or without aeration respectively from Chengdulocal yogurt-Hua Xi brand yogurt,and determine the separating positive rate respectively.Using X2 test to analyze these rates,the results showed that:MRS culture medium was the opimum culture medium toseparate the Lactobacillus bulgaricus from yogurt,its separating positive rate was 66.67%;separating with aeration is better than without aeration(P<0.05).