分离自腊鱼的乳酸菌生长及产酸特性  

Growth and Acid-Producing Properties of Lactic Acid Bacteria Isolated from Cured Fish

作　　者：谢静[1] 熊善柏[1] 曾令彬[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北省水产品加工工程技术中心,湖北武汉430070

出　　处：《食品科学》2012年第11期147-150,共4页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-46-23)

摘　　要：采用Gompertz模型拟合从腊鱼中分离的5株乳酸菌的生长和产酸曲线,分析其生长和产酸特性。结果表明:Gompertz模型对乳酸菌的生长和产酸曲线的拟合精度很高;在生长模型和产酸模型中,5株乳酸菌生长的早期适应性相似,其中乳酸片球菌和食品乳杆菌的生长速率(0.32h-1)和产酸速率(0.32h-1)高于其他菌株;在生长模型中两者平衡菌数最高(分别为2.48和2.49);在产酸模型中两者平衡pH值最低(都为3.76);乳酸菌培养液的pH值与总菌数OD6 0 0n m值显著线性负相关。Gompertz model was applied to fit the curves of growth and pH of five lactic acid bacterial strains isolated from cured fish with the purpose of analyzing the growth and acid-producing properties of lactic acid bacteria.The results indicated that Gompertz model could fit the growth and pH curves with high accuracy.Five lactic acid bacterial strains presented similar adaptability in the lag phase.The growth rates and acid productivities of Pediococcus acidilactici and Lactobacillus alimentarius were much higher than those of other strains.Meanwhile,both strains revealed the highest balanced total bacterial count and lowest balanced pH.Moreover,a significant correlation between the pH of the culture medium and total lactic acid bacteria count was observed.

关 键 词：乳酸菌 Gompertz模型 生长曲线 产酸曲线 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]