信阳传统发酵腊肉细菌的分离纯化及鉴定  

The Separation,Purification and Identification of Bacteria used for the Traditional Fermented Bacon in Xinyang Area

作　　者：李福荣[1] 袁德峥[1] 宋淑红[1] 

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000

出　　处：《信阳师范学院学报（自然科学版）》2009年第4期590-592,610,共4页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：河南省科技攻关项目(0524240016)

摘　　要：对信阳传统发酵腊肉中的细菌进行了分离纯化及鉴定研究.共分离出8种细菌,根据其菌落、菌体的形态特征,生理生化特征进行初步鉴定.鉴定出的6种细菌为:金杆菌属、葡萄球菌属、蜡样芽孢杆菌、微球菌属、短状杆菌属、乳球菌属,另外还有2种细菌,因其含量少未做鉴定.优势菌为葡萄球菌和微球菌.The separation, purification and identification of bacteria used for the traditional fermented bacon in Xinyang area was studied in this paper. Totally eight kinds of bacteria are separated. Based on the characteristics of colony and bacteria phenotype, physiology and biochemistry, the preliminary identification was implemented. The bac- teria separated and identified include Aureobacterium, Staphylococcus, Cerea bacillus, Micrococcus, Brachybacterium and Lactococcus. The other two bacteria have not been identified because their content is very low. The dominant bac- teria are Staphylococcus and Micrococcus.

关 键 词：腊肉 细菌 分离鉴定 优势菌 

分 类 号：Q939[生物学—微生物学]