自然发酵风干肠中乳酸菌的分离与鉴定  

Isolation and identification of lactic acid bacteria 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：《食品工业科技》2010年第11期158-160,324,共4页Science and Technology of Food Industry

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,分析了细菌总数和乳酸菌菌数的变化情况,结果表明,乳酸菌为风干肠发酵过程中的优势菌群。通过对风干肠中乳酸菌的分离鉴定,共分离出戊糖片球菌(Pediococcus pentosaceus)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsplactis)、短乳杆菌(Lactobacillus brevis)、弯曲乳杆菌(Lactobacillus curvatus)和发酵乳杆菌(Lactobacillus fermentum)5株乳酸菌。24h产酸速率测定结果表明,弯曲乳杆菌>短乳杆菌>乳酸乳球菌乳酸亚种>戊糖片球菌>发酵乳杆菌。The Chinese-style naturally dry fermented sausages were used for this study.The changes of the number of total bacteria and lactic acid bacteria during the process were analyzed. The lactic acid bacteria were predominant microorganism. Lactic acid bacteria included 5 species, there were Pediococcus pentosaceus, Lactococcus lactis subsp lactis, Lactobacillus fermentum, Lactobacillus curvatus and Lactobacillus brevis. The acidifying rate were studied, the results showed that Lactobacillus curvatus 〉 Lactobacillu brevis 〉 Lactococcus lactis sub lactis 〉 Pediococcus pentosaceus 〉 Lactobacillus fermentum.

关 键 词：发酵风干肠 乳酸菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]