风味咸鱼中乳酸菌和葡萄球菌的分离与鉴定  

Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish

作　　者：杨锡洪[1] 吴海燕[1] 解万翠[1] 杨磊[2] 李思东[2] 陈建娣[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]广东海洋大学理学院,广东湛江524025

出　　处：《食品科学》2009年第21期192-194,共3页Food Science

基　　金：广东省科技厅农业攻关项目(2007B020712009);"十一五"国家科技支撑计划项目(2007BAD29B09)

摘　　要：为优化咸鱼的加工工艺,对优质北海淡口咸鱼进行乳酸菌和葡萄球菌的分离和鉴定。分别采用MRS和MSA培养基,从咸鱼中分离出乳酸菌13株和葡萄球菌10株。经生理生化实验初筛出乳酸菌3株、葡萄球菌两株。初步鉴定乳酸菌为戊糖片球菌,两株葡萄球菌分别为肉糖葡萄球菌和木糖葡萄球菌。Lactobacillus spp. and Staphylococcus spp. strains were isolated from Beihai light cured fish using MRS and MSA media and identified in terms of physiological and biochemical characteristics. Thirteen strains of Lactobacillus spp. and 10 strains of Staphylococcus spp. were obtained, and 3 strains （L1, L7, L9） of Lactobacillus spp. and 2 strains （S5, S8） of Staphylococcus spp. were selected by physiological and biochemical analysis. All the 3 strains of Lactobacillus spp. were identified as Pediococcus pentosaceus, and S5 and S8 Staphylococcus carnosus and Staphylococcus xylosu ,respectively.

关 键 词：咸鱼 乳酸菌 葡萄球菌 分离 鉴定 

分 类 号：TS262.5[轻工技术与工程—发酵工程]