腌腊鱼加工中优势乳酸菌的分离与鉴定  

作　　者：曾令彬[1] 谭汝成[1] 熊善柏[1] 段枣霞[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2007年第1期115-116,119,共3页Science and Technology of Food Industry

基　　金：湖北省重大科技攻关项目(2002AA204B03);武汉市农产品加工技术与产业化重大专项(2002200513205)。

摘　　要：为探索乳酸菌对腌腊鱼风味形成的作用,对腌腊鱼中的乳酸菌进行了分离和鉴定。从腌腊鱼中共分离到20株乳酸菌,其中有16株可归为乳杆菌属,11株为香肠乳杆菌,3株为短乳杆菌,2株为发酵乳杆菌,香肠乳杆菌是腌腊鱼加工中的优势乳酸菌。To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified, Among 20 strains of lactic acid bacteria isolated from cured fish, 16 strains were belonged to Loctobaeillus. There were 11 strains of Loctohacillus fareiminis, 3 strains of Laetobacillus brevis, 2 strains of Loctobocillus fermentum. Lactobocillus fareiminis was considered as dominant lactic acid bacteria during processing cured fish.

关 键 词：腌腊鱼 乳酸菌 分离 鉴定 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]