传统腌腊肉制品中乳酸菌的筛选与鉴定  

Screening and identification of lactic acid bacteria from natural fermented meat products

作　　者：刘书亮[1] 敖灵[1] 李燮昕[1] 詹莉[1] 

机构地区：[1]四川农业大学食品科学系农产品加工与贮藏工程省级重点实验室,四川雅安625014

出　　处：《食品与机械》2007年第5期14-16,59,共4页Food and Machinery

基　　金：四川省教育厅项目(项目编号:005208)

摘　　要：从12个传统腌腊肉制品中分离得到52株乳酸菌,通过形态学初步鉴定,选出具有代表性的12株乳酸菌进行生化鉴定,初步确定L31、L94、LS76、LS81、LS101为戊糖乳杆菌(Lactobacillus pentosus),LS51为食品乳杆菌(L.alimentari-us),LS14为干酪乳杆菌(L.casei),LS21、LS33为弯曲乳杆菌(L.curvatus),LS41为清酒乳杆菌(L.sake),L22、LS92为乳酸球菌,未能鉴定其种类。52 strains of lactic acid bacteria were isolated and identified from 12 samples of natural fermented sausages and preserved meat. By using methods of examination under microscop,12 strains of lactic acid bacteria were selected as the most representative ones. Five strains,named L31,L94,LS76,LS81and LS101 were identified as Lactobacillus pentosus. LS51 were assigned to the species of L.alimentarius,LS14 L.casei, LS21and LS33 L.curvatus,LS41 L. sake,the rest named L22 and LS92 were assigned to Lactococcus.

关 键 词：发酵香肠 腊肉 乳酸菌 分离 鉴定 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]