侗族传统酸鱼中降亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用  

Screening and Identification of Nitrite-Degrading Lactic Acid Bacteria from Fermented Sour Fish and Application in Fermented Sausage

作　　者：杜斌 韦曾传 汪肖 周笑犁 林栋 DU Bin;WEI Zengchuan;WANG Xiao;ZHOU Xiaoli;LIN Dong(College of Food and Pharmacy Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《食品科技》2020年第1期23-28,共6页Food Science and Technology

基　　金：贵州省科技厅博士基金项目(黔科合基础[2017]1003);贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]242);贵阳市科技局贵阳学院专项资金项目(GYU-KYZ[2019~2020]PT11-03)。

摘　　要：以侗族传统酸鱼作为乳酸菌筛选源,分离出17株乳酸菌。以降亚硝酸盐能力为筛选指标对初筛所得乳酸菌进行复筛,筛选到2株降亚硝酸盐能力优良且适于肉制品发酵的乳酸菌菌株,经16S r DNA全序列分析鉴定2株菌分别为植物乳杆菌(DLY-7)和发酵乳杆菌(DLY-10)。以筛选到的菌株为发酵剂制作单菌株发酵香肠,结果显示,在发酵结束时发酵香肠的NaNO2含量为9.81 mg/kg(DLY-7)和11.23 mg/kg(DLY-10),均低于国家标准,表明筛选菌株可用于开发成用于生产低亚硝酸盐的健康肉制品发酵剂。17 strains of lactic acid bacteria were isolated from Dong minority traditional fermented sour fish.2 strains of lactic acid bacteria were selected according to nitrate degradation efficiency,which also meet the standards of meat starter.Through the physical and 16 S rRNA molecular analysis,DLY-7 strain was identified as L.plantarum,and DLY-10 strain was identified as L.fermenti.Then fermented sausages were produced using the selected strains as the starter,and the concentrations of NaNO2 in fermented sausage was 9.81 mg/kg(DLY-7)and 11.23 mg/kg(DLY-10)respectively both below national standards.Thus,DLY-7 and DLY-10 with good fermentation properties have great potential application prospect as healthy starter in fermented meat production.

关 键 词：酸肉 乳酸菌 亚硝酸盐 发酵香肠 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程] TS251.5[轻工技术与工程—食品科学与工程]