发酵肉制品中乳酸菌计数培养基的优化  

Modification of the counting medium for Lactobacillus in fermented meat products

作　　者：韩新锋[1] 刘书亮[1] 赵海伊[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国酿造》2012年第6期153-156,共4页China Brewing

基　　金：四川省科技厅项目(09ZC1270-4)

摘　　要：采用平板计数法比较了5种乳酸菌在4种培养基(MRS、SL、TJA与酪蛋白山梨酸培养基)上的生长情况,选择乳酸菌生长最好的培养基,对其pH值、添加山梨酸和纳他霉素进行改良,检测了5种乳酸菌及6种杂菌在此培养基上的生长情况,并用发酵肉制品样品进行验证。结果表明,采用改良TJA培养基对发酵肉制品中乳酸菌计数效果最好,在pH 5.5、添加山梨酸(1000mg/L)和纳他霉素(20mg/L)条件下能排除其他杂菌的干扰,提高乳酸菌计数的准确性。优化后的改良TJA培养基能较好地排除发酵肉制品中的杂菌对乳酸菌计数的影响,可应用于发酵肉制品中乳酸菌的计数。To obtain a low cost medium for effective separation and counting of Lactobacillus in fermented meat products, 4 media including MRS, SL, TJA and CAS were evaluated by colony counting of 5 Lactobacillus strains. Then the medium was modified on pH, sorbic acid and natamycin addition. The modified medium was valued by the growth of 5 Lactobacillus strains and 6 other bacteria, and was also evaluated for the detection of fermented meat products. The results showed that the modified TJA medium acted best for Lactobacillus count of fermented meat products. Under the conditions ofpH 5.5, sorbic acid 1000mg/L and natamycin 20mg/L, the modified TJA medium could inhibit bacterial contamination and enhance the count accuracy of Lactobacillus. Modified TJA medium could eliminate the influence of bacterial contamination on colony counting of Lacto-bacillus and be useful for Lactobacillus counting of fermented meat products.

关 键 词：发酵肉制品 乳酸菌 计数 培养基 

分 类 号：TS201.3[轻工技术与工程—食品科学]