腊鱼加工中的乳酸菌及其特性  

Lactic Acid Bacteria in Cured Fish and Its Growth Properties

作　　者：谢静[1,2] 熊善柏[1,2] 曾令彬[1,2] 赵思明[1,2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]湖北省水产品加工工程技术中心,湖北武汉430070

出　　处：《食品与发酵工业》2009年第6期32-36,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划(2006BAD05A18);华中农业大学大学生科技创新基金资助

摘　　要：以白鲢为原料,对腊鱼加工过程的乳酸菌进行分离鉴定,并分析了其特性,为腊鱼加工及其品质控制提供实验数据。结果表明,腊鱼加工中存在植物乳杆菌、弯曲乳杆菌、食品乳杆菌、乳酸片球菌、戊糖片球菌,且不同加工阶段乳酸菌菌种分布不同。原料鱼、腌制结束时鱼体和成品中杆菌分别占乳酸菌的88%、56%和94%,是腊鱼加工中的优势乳酸菌。所有分离的乳酸菌都具有一定的耐盐、耐低温能力和蛋白酶活性,其中弯曲乳杆菌、乳酸片球菌的耐盐和耐低温能力较高;乳酸片球菌的蛋白酶活性最高。With sliver carp as raw materials , Lactic acid bacteria（LAB） during processing cured fish was isolated and identified , whose properties were also studied ,aiming at providing experimental data for cured fish processing and quality control. The results shows that Lactobacillus plantarum, Lactobacillus curvatus,Lactobacillus alimentarius, Pediococcus pentosaceu ,Pediococcus acidiactici exist in cuerd fish. And the distribution of LAB was different in different stages. Bacilli were dominant LAB during processing cured fish, ratio of bacilli to LAB from fresh fish, pickled fish and cured fish was 88% , 56% and 94% , respectively. All of isolations have the ability of salt tolerance , low - temperature resistance and protease activity. Lactobacillus curvatus and Pediococcus acidiactici have higher ability of salt tolerance and low-temperature resistance . Protease activity of Pediococcus acidiactici is the highest.

关 键 词：腊鱼 乳酸菌 分离鉴定 特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]