传统发酵肉制品中葡萄球菌的分离、纯化和筛选  

The Separation,Purification and Filtration of Staphylococcus in Traditional Meat Products

作　　者：于长青[1] 任泊晓[1] 张丽娜[1] 赵越[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《中国农学通报》2006年第11期343-346,共4页Chinese Agricultural Science Bulletin

基　　金：黑龙江省科技攻关项目资助"系列功能肉牛制品研究与开发"(GB04B404-04)

摘　　要：实验采用中国传统发酵肉制品作为采集样品,从中分离出具有革兰氏阳性和触霉阳性的葡萄球菌。利用平板划线纯化菌株,并采用平板半定量法,快速筛选出硝酸盐还原酶活性较大的菌株,进行H2S试验、耐酸试验、发酵葡萄糖产气试验等发酵基本试验,从中选出不产粘液、发酵葡萄糖不产气、不产H2S、不具有氨基酸脱羧酶、不产氨、15℃能还原硝酸盐、pH4.5条件下生长的菌株,生化鉴定表明具有上述条件的菌株为发酵肉制品中的优良葡萄球菌株。Some traditional zymolytic meat products were used as samples to separate staphylococcus which present Gram positive and catalase masculine from preserved ham and sausage. The purification of bacteria was carried out with ＂drawing lines＂ method and the bacteria which were more reductivc from nitrate were screened with ＂half-quantitive fiat board＂ method. A series experiments were maked out to choose the bacteria which didn＇t produce mucilage, gas, H2S, ammonia, didn＇t bear the decarboxylase, could reduce nitrate at 15℃ and could grow when the pH was 4.5. Biochemical appraisal proved that the bacteria possess the qualifications mentioned above were the excellent staphylococcus in zymolytic meat products.

关 键 词：葡萄球菌 发酵肉制品 分离 

分 类 号：Q939.11[生物学—微生物学]