| 摘要 |
A method for isolating and identifying lactobacilli and lactic streptococci. It involves inoculating MRS broth, samples of milk and cheese with 21 days of ripening at 7 degree C and 80% relative humidity at weekly intervals and for 48 months; culturing in aerobiosis at 30 degree C for 72 hours; culturing in CO2 at 30 degree C for 72 hours; re-inoculating in MRS agar and culturing in aerobiosis for 72 hours; isolating individual colonies in MRS agar, culturing them in aerobiosis at 30 degree for 72 hours; and subculturing individual colonies in nutrient broth, with the addition of sugars. The species so isolated are useful for preparing a bacteriological formula for the fermentation and ripening of cheeses.
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