腌肉中乳酸菌的分离选育  

Isolation and selection of lactic acid bacteria from cured meat

作　　者：刘晓蓉[1] 邓毛程[1] 连晓蔚[1] 

机构地区：[1]广东轻工职业技术学院食品系,广东广州510300

出　　处：《中国酿造》2009年第1期46-48,共3页China Brewing

基　　金：广东省科技工业攻关项目(2007B080701004);广东轻工职业技术学院校级科研项目(2007013)

摘　　要：从自然发酵的腌肉中分离到28株菌株,对其进行形态特征和生理生化特征鉴定,有4株属于乳杆菌属(编号L1、L3、L4、L8)。发酵性能测试结果表明:L3的产酸能力最强、耐盐性能最好、发酵产品品质优良,为腌肉的优良发酵剂。Twenty-eight microbial strains were isolated from naturally fermented cured meat. On the basis of morphological, physiological and biochemical features, four strains belonged to Lactobacillus, coded L1, L3, L4 and L8. The fermentation characteristics of these four strains were studied. The results showed that L3 was a candidate starter for cured meat production because of its high acid production ability, best salt tolerance, and excellent product quality by inoculation fermentation.

关 键 词：腌肉 乳酸菌 分离选育 发酵试验 

分 类 号：Q93-331[生物学—微生物学]