明串珠菌

利用16SRRNA基因同源性分析鉴定两株明串珠菌

Using cluster analysis of 16S rRNA gene to identify two Leuconostoc species

肠膜明串珠菌可以发酵甘蔗汁产生葡聚糖。

A dextran was obtained from sugarcane juice fermented by Leuoconostoc mesenteroieds .

明串珠菌在乳制品和功能性食品中的应用

Leuconostoc and its Applications in Dairy and Functional Foods

有助于这种产品发酵的主要微生物是肠膜明串珠菌和植物乳杆菌。

The primary microorganisms contributing to this product are Leuconostoc mesenteroides and Lactobacillus plantarum .

从样品中分离到9株肠球菌属的细菌，2株乳球菌属的细菌，1株明串珠菌属的细菌。

Strains of Enterococcus , 2 strains of Lactococcus and 1 strain Leuconostoc were isolated .

目的：探讨乳酸细菌中的明串珠菌对家兔抗氧化能力的影响。

Objective : To explore the effect of Leuconostoc citreum of Lactobacill on antioxidant capacity of rabbit .

明串珠菌是一类进行异型发酵的革兰氏阳性、耐氧的乳酸细菌。

Leuconostoc spp. is a genus of Gram-positive , facultatively anaerobic , heteromorphosis lactic acid bacteria ( LAB ) .

工业生产右旋糖酐是发酵肠膜状明串珠菌，通过加入蔗糖诱导产生右旋糖酐蔗糖酶。

Dextran is produced commercially using Leuconostoc mesenteroides by adding sucrose to the culture medium for enzyme induction and dextran synthesis .

分别对其分类地位进行了初步定位，结果西宁菌株为肠膜明串珠菌肠膜亚种，沽源菌株为假肠膜明串珠菌。

The taxonomic status of the two strains were definited by these results . Xining strain was classified as the genus of Leuconostoc mesenteroides subsp .

这些产品较少或没有加热处理，主要的变质是由乳杆菌属和嗜柠檬酸明串珠菌属亚种所引起的，它们产生双乙酰奶油味。

These are prepared with little or no heat treatment , and major spoilage can be caused by Lactobacillus and Leuconostoc spp. , which produce diacetyl-butter flavors .

目前肠膜明串珠菌已被广泛应用于风味剂、血浆代用品，还有望成为新型微生态制剂。

At the present time Leuconostoc mesenteroides had widely been adapted for flavoured preparation and substitute of blood plasma , may be a new microorganism preparation additionally .

其中，使用干酪乳杆菌和肠膜明串珠菌（初始活菌比为1：1）组成的复合乳酸菌发酵时，4%的果葡糖浆添加量对芹菜浆的乳酸发酵更有利。

It was good for the fermentation with adding 4 % fructose syrup by the mixed strains of Lactobacillus casei and Leuconostoc mesenteroides ( the initial viable count was 1:1 ) .

本文首次提出，肠膜明串珠菌等乳酸菌能分解鸡胚胎中的卵黄膜等结构成分，从而影响到鸡胚胎的生长和发育，这是引起该种鸡场鸡胚胎死亡的主要原因。

This article first proposed that lactic acid bacteria such as Leuconostoc mesenteroides can break down yolk film structural components of the chick embryo , and thereby affecting the growth and development of chick embryos , which is the main cause of the death of the chicken embryos .