肉用乳酸菌发酵剂菌株的分离筛选与鉴定  

Selection and Identification of Lactic Acid Bacteria Strains for Fermented Meat Starter Cultures

作　　者：崔廷婷[1] 王洋[1] 戴瑞彤[1] 李平兰[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与生物技术学报》2011年第2期239-244,共6页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2006AA10Z343);公益性行业(农业)科研专项项目(200903012)

摘　　要：作者从4种自然发酵肉制品中分离出112株乳酸菌,通过考察菌株的发酵特性和耐受性,最终获得一株性能优良的菌株T1-1。该菌株在添加8 g/dL NaCl和150 mg/kgNaNO2的MRS培养基中生长良好,并且能耐受80℃水浴10 min。通过生理生化鉴定和16S rRNA序列分析,该菌株为植物乳杆菌。In this study,112 lactic acid bacteria strains were isolated from four kinds of traditional fermented meats.Through the study of fermentation properties and strain tolerance,the strain T1-1 was selected which grown well in MRS broth with 8 g/dL NaCl and 150 mg/kg NaNO2,and showed a high ability to survive at 80 ℃ water bath after 10 min.Then the strain was identified as Lactobacillus plantarum by using physiological-biochemical characteristics and 16S rRNA sequence.

关 键 词：肉品发酵剂 乳酸菌 筛选 鉴定 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]