| 气相色谱鉴别食品微生物的初步研究 |
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| 引用本文： | 汤丹剑.气相色谱鉴别食品微生物的初步研究[J].宁波大学学报(理工版),1997(3). |
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| 作者姓名： | 汤丹剑 |
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| 作者单位： | 宁波大学食品科学与工程系 |
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| 摘 要： | 用全细胞水介皂化及甲酯法的方法，通过气相色谱仪检测了几株食品微生物细胞长链脂肪酸构成。结果表明在食品微生物领域中，利用细胞脂肪酸差异性进行菌种的快速鉴别是可行的，其鉴定结果与传统鉴别的结果相符
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| 关 键 词： | 鉴别，食品微生物，气相色谱 |
PRELIMINARY STUDY ON THE DISCRIMINATION OF FOOD MICROORGANISM BY GAS CHROMATOGRAPHY |
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| Tang Danjian.PRELIMINARY STUDY ON THE DISCRIMINATION OF FOOD MICROORGANISM BY GAS CHROMATOGRAPHY[J].Journal of Ningbo University(Natural Science and Engineering Edition),1997(3). |
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| Authors: | Tang Danjian |
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| Abstract: | The whole-cell long-chain fatty acids of some strains of food microorganisms were extracted by spaonfication and analyzed as methyl esters by gas chrometography. It showed that rapid discrimination of food microorganisms by comparing the difference in. cellular fatty acids was feasible. The results obtained by this method were agreement with that obtained by the traditional bacteriological identification methods. |
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| Keywords: | discrimination food microorganism gas chromatography |
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