传统酱肉中优势微生物的分离与鉴定  

Study on Isolation and Identification of Dominant Microbial Flora of Traditional Soycured Pork

作　　者：李洪军[1] 邹忠义[1] 贺稚非[1] 励建荣[2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]浙江工商大学食品学院,浙江杭州310035

出　　处：《食品科学》2008年第9期413-419,共7页Food Science

基　　金：“十一五”国家科技支撑计划项目(2007BAD51B06);浙江省“食品科学与工程”重中之重学科开放基金项目(ZSZKF200710)

摘　　要：本实验利用微生物学分离鉴定方法,对传统酱肉中的优势微生物进行研究。实验结果表明,在两种传统酱肉样品中微生物总数均达到了108CFU/g,其中主要微生物是乳酸菌,其次是酵母菌,再次是葡萄球菌。细菌主要为乳酸乳球菌乳酸亚种(Lactococcuslactis subsp.lactis)、短乳杆菌(Lactobacillus brevis)和植物乳杆菌(Lactobacillus plantarum)等;酵母菌主要为芬尼克假丝酵母(Candida fennica)、加拿大汉逊酵母(Hansenula canadensis)、黑马朗假丝酵母(Candida haemulonii)、鲁氏接合酵母(Zygosaccharomyces rouxii)等。The analysis of dominant microbes in traditional Chinese soycured pork produced by natural fermentation was investigated in the present study. The results showed that the total numbers of microbes in two kinds of samples are both highex, reaching 108 CFU/g, and the dominant microbes mainly are lactic acid bacteria, yeast andStaphylococcus in turn. The bacteria species in the soycured pork mainly consist of Lactococcus lactis subsp, lactis, Lactobacillus brevis and Lactobacillus plantarum. The main yeasts in the soycured pork are Candida fennica, Hansenula canadensis, Candida haemulonii, Zygosaccharomyces rouxii and so on.

关 键 词：传统酱肉 微生物区系 分离鉴定 

分 类 号：Q939[生物学—微生物学]