侗族酸肉中硝酸盐还原菌的分离筛选及其特性研究  

Isolation and Identification of Nitrate Reducing Bacteria from Traditionally Fermented Meat Product "Nanx Wudl"

作　　者：董竞[1] 冯美琴[1] 周超[1] 董明盛[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2009年第13期241-244,共4页Food Science

基　　金：国家"863"计划项目(2006AA10Z343)

摘　　要：从传统侗族酸肉中分离到216个菌株,通过快速半定量平板法结合液体培养基产酶实验筛选出具有硝酸盐还原能力的菌株9株,其中1708和1709两个菌株活性最高。该菌株硝酸盐还原能力强、耐盐、不溶血、不产生异味,有开发为肉品发酵剂的潜力。进而对筛选的两个高活性菌株进行生理生化与分子生物学鉴定,结果表明两株菌均为肉葡萄球菌(Staphylococcus carnosus)。Total 216 bacterial strains were isolated from the traditional fermented meat products ＂Nanx wudl;and 9 nitrate reducing strains were screened by the liquid media method combined with fast senti-quantitative plate method according to the conversion ability of nitrate to nitrite. Among them, the strains No. 1708 and No. 1709 had the highest reducing activity. Furthermore, these two strains were salt-tolerant and non-hemolytic and did not cause the generation of peculiar smell. Therefore they might be developed as a potential meat starter. According to the physiological-biochemical and molecular biological identification, both of them were Staphylococcus carnosus.

关 键 词：侗族酸肉 肉葡萄球菌 硝酸还原酶 肉品发酵剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]