科技检索机检实习（一）姓名：田童童班级2009级3班学号：2009113248练习数据库：CNKI中国知网中国期刊全文数据库练习题目查找“低温环境中乳酸菌菌种的分离与鉴定”方面的相关文献练习过程和检索策略1）：拆分检索概念：低温环境乳酸菌菌种分离鉴定扩展概念：高温环境酵母菌菌种培养2）：构建检索策略：(乳酸菌or酵母菌)and(分离or鉴定or培养)3)：初级检索界面：年份选择：2001—2010专辑选择：理工检索过程：一次检索第一次二次检索第二次二次检索字段检索词命中数检索词命中数检索词命中数篇名乳酸菌1620分离188鉴定110关键词乳酸菌4899分离365鉴定186全文乳酸菌25814分离13294鉴定5225从篇名字段检索所得的第一篇文献篇名为：中温大曲中乳酸菌的分离鉴定及产酸特性从关键词字段检索所得的第一篇文献篇名为：高产胞外多糖的乳酸菌菌种的筛选从全文字段检索所得的第一篇文献篇名为：秸杆生物转化燃料酒精研究现状可见，篇名和关键词字段所得文献与课题关系比较密切。
4)高级检索界面（年份选择和专辑选择同初级检索界面）(1)基本字段一次检索二次检索字段检索词算符检索词命中数检索词算符检索词命中数篇名乳酸菌或者酵母菌2681分离并且鉴定143关键词乳酸菌或者酵母菌9286分离并且鉴定257全文乳酸菌或者酵母菌62555分离并且鉴定15762（2）辅助字段在高级检索的篇名字段所得结果的基础上，选用"作者单位"字段，查找“中国农业大学”得到以下一篇文献：腐乳中乳酸菌的分离与鉴定检索结果:篇名：腐乳中乳酸菌的分离与鉴定作者：王夫杰;鲁绯;渠岩关键词：乳酸菌;分离;鉴定;机构：北京市食品酿造研究所;中国农业大学食品科学与营养工程学院;中文摘要：文章主要对青方、白方和红方腐乳中的乳酸菌进行了分离鉴定。
从青方和白方腐乳中分别分离到乳酸菌7株和5株,红方中没有分离到乳酸菌。
鉴定结果表明,白方中4株为鼠李糖乳杆菌,1株清酒乳杆菌;青方中有1株为植物乳杆菌,1株干酪乳杆菌,3株鼠李糖乳杆菌,2株清酒乳杆菌。
最后,对不同菌株的耐盐性和耐酒精性进行了测试。
中文刊名：中国调味品本篇文献文后参考文献著录（附10篇）：[1]李青青.我国传统食品中乳酸菌资源的开发[J].食品科学,2009,(23).[2]王夫杰.乳酸菌在中国传统酿造调味品中的应用[J].中国调味品,2009,(09).[3]徐寅,陈霞,顾瑞霞.臭豆腐乳酸菌多样性及耐酸乳酸菌的筛选分离[J].中国酿造,2010,(02).[4]渠岩,王夫杰,李平兰,鲁绯.γ-氨基丁酸及其在大豆发酵食品中的研究进展[J].中国酿造,2010,(03).[5]张艾青.产广谱细菌素植物乳杆菌的初步研究及其在泡菜中的应用[D].四川农业大学,2007.[6]王燚.抗氧化肉品发酵剂的筛选及其在羊肉香肠中的应用[D].四川农业大学,2008.[7]敖灵.戊糖乳杆菌C50-6细菌素的纯化和特性研究[D].四川农业大学,2008.[8]龚丽,郝淑贤,潘珂.腐乳后发酵过程大豆异黄酮含量与存在形式的研究[J].食品工业科技,2004,(04).[9]张远琼,魏琴.速酿豆腐乳的开发研究[J].微生物学杂志,1999,(04).[10]陈躬瑞,陈儒明,赵晴.毛霉红腐乳蛋白质的研究[J].营养学报,1997,(01).科技检索机检实习（二）姓名：田童童学号：2009113248练习数据库：EBSCO练习题目查找“低温环境中乳酸菌菌种的分离与鉴定”方面的相关文献1.分析检索概念本课题的主要概念为“乳酸菌菌种”，“分离”，“鉴定”，对应的英语单词为：乳酸菌菌种：Lactic acid bacteria strains分离：separation鉴定：identification3.检索过程和检索结果检索到的一篇相关文献：篇名：Microcultures of lactic acid bacteria:characterization and selection of strains,optimization of nutrients and gallic acid concentration.作者:Guzmán-López Oswaldo1Loera,Octavio1Parada,José1Martínez-Ramírez,Cándida1期刊：Food Biophysics出版社:Journal of Liquid Chromatography&Related Technologies;2009,Vol.32Issue15, p2216-2231,16p,1Diagram,5GraphsISSN:13675435DOI：10.1007/s10295-008-0465-z学科分类：关键词：Gallic acidLactic acid bacteriaMicroculturePrussian blue methodResponse surface methodology摘要:Eighteen lactic acid bacteria(LAB)strains,isolated from coffee pulp silages were characterized according to both growth and gallic acid(GA)consumption.Prussian blue method was adapted to 96-well microplates to quantify GA in LAB microcultures.Normalized data of growth and GA consumption were used to characterize strains into four phenotypes.A number of5LAB strains showed more than60%of tolerance to GA at2g/l;whereas at10g/l GA growth inhibition was detected to a different extent depending on each strain,although GA consumption was observed in seven studied strains(>60%).Lactobacillus plantarum L-08was selected for further studies based on its capacity to degrade GA at10g/l(97%).MRS broth and GA concentrations were varied to study the effect on growth of LAB.Cell density and growth rate were optimized by response surface methodology and kinetic analysis.Maximum growth was attained after7.5h of cultivation,with a dilution factor of1–1/2and a GA concentration between0.625and2.5g/l.Results indicated that the main factor affecting LAB growth was GA concentration.The main contribution of this study was to propose a novel adaptation of a methodology to characterize and select LAB strains with detoxifying potential of simple phenolics based on GA consumption and tolerance.In addition,the methodology presented in this study integrated the well-known RSM with an experimental design based on successive dilutions.[ABSTRACT FROM AUTHOR]Copyright of Journal of Industrial Microbiology&Biotechnology is the property of Springer Science&Business Media B.V.and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission.However,users may print,download,or email articles for individual use.This abstract may be abridged.No warranty is given about the accuracy of the copy.Users should refer to the original published version of the material for the full abstract.(Copyright applies to all Abstracts.)二、学位论文数据库检索检索数据库：中国学位论文全文数据库（万方）检索策略：乳酸菌菌种的分离与鉴定检索结果：【论文标题】泡菜中低温发酵乳酸菌的分离鉴定及发酵工艺的研究【作者】杨晓晖籍保平李博【刊名】食品科学ISTIC PKU【年，卷（期）】200526(5)【作者单位】中国农业大学食品科学与营养工程学院,北京,100083【文摘语种】中文文摘【机标分类号】TS2S18【机标关键词】泡菜乳酸菌分离鉴定发酵性能肠膜明串珠菌植物乳杆菌干酪乳杆菌自然发酵亚种系统鉴定接种发酵风味发酵能力产酸速度测试白菜筛选菌株菜汁摘要：从多种泡菜中分离出92株菌,对其在低温下发酵能力进行测试,筛选出了四株产酸较快、发酵风味较好的菌株······科技检索机检实习（三）姓名：田童童学号：2009113248专利文献检索检索数据库：中国专利信息服务平台检索策略:乳酸菌分离鉴定检索结果:名称：双蛋白乳酸菌乳饮料及其生产方法申请（专利）号:CN200810229907.X申请日期:2008-12-18公开(公告)日:2009-5-27公开(公告)号:CN101438737主分类号:A23C9/123(2006.01)I分类申请（专利权）人:辽宁优格生物科技股份有限公司发明（设计）人:赵宝平主申请人地址:114011辽宁省鞍山市千山区优格街2号专利代理机构:鞍山嘉讯科技专利事务所代理人:张群国别省市代码:辽宁;21主权项:1、一种双蛋白乳酸菌乳饮料，其特征在于该双蛋白乳酸菌乳饮料是由下述原料成分按重量份组成，按每吨乳饮料用量计：无抗标准化鲜牛奶200-400Kg、大豆分离蛋白40-60Kg、白砂糖100-120Kg、乳品稳定剂4-6Kg、直投式菌种15-25Kg、浓缩果汁20-40Kg、一水柠檬酸1-2Kg、柠檬酸钠0.4-0.6Kg、酸奶香精0.2-0.4Kg、其余为水。