分离自内蒙古传统肉肠乳酸菌的生长及产酸能力研究  

Growth and acid-production ability of lactic acid bacteria from traditional sausages in Inner Mongolia

作　　者：段艳[1] 靳烨[1] 靳志敏[1] 通力嘎[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2012年第10期206-207,211,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30960300);内蒙古农业大学科技创新团队计划(NDPYTD2010-4)

摘　　要：对从内蒙古传统肉肠中分离的8株乳酸菌在不同温度、pH条件下的生长能力以及在不同培养基中的产酸能力进行研究。结果显示,8株菌株在不同温度及不同pH条件下均能够生长,在30℃及pH6.5的条件下生长能力最强。8株乳酸菌在MRS液体培养基、MRS+6%NaCl+150mg/kgNaNO2培养基及模拟肉汤培养基中培养1～13d的产酸能力基本一致,在不同培养基中均有很强的产酸能力,所有菌株在培养24h后pH均迅速下降至4.2以下,此后逐渐趋于平缓。Growth ability in different temperature,different pH and acid-production ability in different culture medium of 8 lactic acid bacteria strains,which were isolated from traditional sausages in Inner Mongolia,were studied.The results indicated that 8 lactic acid bacteria stains could grow in different temperature and different pH condition,especially in 30℃ and pH 6.5.8 lactic acid bacteria strains almost had the same acid-production ability in different culture medium from 1d to 13d,the pH were all below 4.2 after 24h and kept stable.

关 键 词：乳酸菌 生长 产酸能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]