自然发酵风干肠中葡萄球菌的筛选与鉴定  

Screening and identification of Staphylococci from the Chinese-style naturally dry fermented sausages

作　　者：赵俊仁[1,2] 孔保华[2] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国酿造》2010年第10期50-53,共4页China Brewing

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);湖北省教育厅科学技术研究计划优秀中青年人才项目(08BQ099);东北农业大学创新团队发展计划资助(CXZ011-01)

摘　　要：以自然发酵风干肠为研究对象,分析了风干肠中细菌总数、葡萄球菌和乳酸菌的变化情况,结果表明,发酵初期葡萄球菌受到乳酸菌的抑制,增长缓慢;发酵后期乳酸菌生长进入衰退期,葡萄球菌开始快速繁殖。通过对风干肠中葡萄球菌的分离筛选,共鉴定出5株符合生产要求的葡萄球菌,分别为模仿葡萄球菌(Staphylococcus simulans),木糖葡萄球菌(Staphylococcus xylosus),腐生葡萄球菌(Staphylococcus saprophyticus),表皮葡萄球菌(Staphylococcus epidermidis)和克氏葡萄球菌(Staphylococcus kloosii)。The cell number changes of total bacteria, Staphylococcus and lactic acid bacteria in the fermentation of the Chinese-style naturally dry fermented sausages were investigated in this paper. The results showed that the growth of Staphylococci was inhibited by lactic acid bacteria in the initial stage of fermentation. Staphylococci became dominant because lactic acid bacteria entered decline phase in the late fermentation. Five kinds of main Staphylococci were isolated including S. simulans, S. xylosus, S. saprophyticus, S. epidermidis, and S. kloosii.

关 键 词：风干肠 葡萄球菌 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]