木糖葡萄球菌和肉糖葡萄球菌的生理特性及其转化硝酸盐影响因素的研究  

Study on physiological,biochemical characteristics and their influencing factors of nitrate reduction of Staphylococcus xylosus and Staphylococcus carnosus

作　　者：赵亚娟[1] 郇延军[1] 孙冬梅[1] 闫晓蕾[1] 许伟[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第5期63-66,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金课题(31071569)

摘　　要：对普遍存在于发酵肉制品中具有硝酸还原酶活性的2种外源性木糖葡萄球菌和肉糖葡萄球菌的生理生化特性进行了鉴定,并研究了不同温度、pH、盐含量对两菌株及不同混合配比菌株生成亚硝酸盐量的影响。结果表明:两菌株均具有较强的耐盐性、耐亚硝性、耐硝酸盐性,且在30、40℃,pH6.5,2%NaCl时生成亚硝酸盐速率最快。生理生化等鉴定实验表明,木糖葡萄球菌和肉糖葡萄球菌可为发酵肉制品生产中的优良菌株选择和应用提供理论参考。The growth of Staphylococcus xylosus and Staphylococcus carnosus which are two main kinds of staphylococcus existing in fermented meat product,were evaluated by the salt-tolerant,nitrite-tolerant and nitrate-tolerant tests and their nitrate reductase activity at different temperatures,pH and NaCl concentrations.The result showed that both of them had strong activity of nitrate reductases at 30,40℃,pH6.5,2% NaCl.The results showed that Staphylococcus xylosus and Staphylococcus carnosus can provide theoretical reference for the selection and application of strains in the production of fermented sausages.

关 键 词：木糖葡萄球菌 肉糖葡萄球菌 硝酸盐还原 亚硝酸盐生成速率 

分 类 号：TS201.3[轻工技术与工程—食品科学]