发酵马肉中乳酸菌的分离筛选与鉴定  

Screening and identification of the lactic acid bacteria in fermented horse meat

作　　者：陈红征[1] 杨洁[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品科技》2010年第1期30-33,共4页Food Science and Technology

基　　金：乌鲁木齐市科技创新种子基金项目(K06113003)

摘　　要：从发酵马肉中分离纯化出7株乳酸菌,对它们的主要发酵特性如耐盐、耐硝、产黏液、产气等进行了测定,并比较了它们在不同温度下的生长和产酸情况以及发酵过程中的pH变化,发现其中3株乳酸菌具有较好的发酵特性,如生长快、产酸快,能够耐6%NaCl、耐150mg/kgNaNO2,不产气、不产氨,H2O2实验、H2S实验、V-P反应均为阴性等,符合发酵肉制品生产菌种的要求,经形态观察和碳源利用实验,初步鉴定其中2株为肉杆菌、1株为德氏乳杆菌。Seven strains of lactic acid bacteria were isolated and purified from the fermented horse meat. Their main fermentation characteristics such as salt and nitrite tolerance, slime and gas production were studied, the growth and acid production on different temperature and pH change in process of fermentation were compared. Three strains of them had good fermentation characteristics in the speed of growth and acid production, resisted 6% NaCI and 150 mg/kg NaNO2, no gas and ammonia producing, and H2O2, H2S, V-P reactian was negative, ect. The results showed that they meet the requirements of fermented meat products bacteria. After preliminary identification on morphologic observation and carbon source utilization test, two of them are C.callins, one is L.delbrueckii.

关 键 词：发酵马肉 乳酸菌 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]