火腿中葡萄球菌的分离、筛选及其生物学特性的研究  

THE ISOLATION, SELECTION AND PHYSIOLOGICAL CHARACTERISTICS′ STUDY OF STAPHYLOCOCCUS FROM THE HAM

作　　者：蒋云升 潘明 汪志君 

机构地区：[1]扬州大学,江苏扬州225001

出　　处：《食品研究与开发》2007年第1期12-15,共4页Food Research and Development

基　　金：江苏省"十五"科技攻关项目(BE2005331)

摘　　要：以产香、产鲜作为菌株筛选的第一指标,筛得符合要求的菌株5株,并研究了它们的生理生化特性,试验结果表明,它们的最适生长温度在30℃～35℃,都具有较强的食盐、亚硝酸盐的耐受力,C_(141)、C_(231)既具有蛋白酶活性又具有脂肪酶活性,C1_(131)、C_(155)、C_(156)只具有脂肪酶活性,无蛋白酶活性。5 strains of Staphylococcus were selected and identified from ham in the experiment which set the ability of producing fragrance and verdure as the primary index, and their physiological characteristics were studied too. The result of the experiment showed that their optimal temperature was from 30 ℃ to 35 ℃, their salt and nitrite tolerance were better ,C141, C231 display proteinase and lipase activity, Cl31, C155, C156 display lipase but no proteinase activity.

关 键 词：火腿 葡萄球菌 特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]