发酵肠优良菌种的分离及鉴定  

Selecting identification of bacteria from the fermented sausage

作　　者：郑乾魏[1] 焦学芹[1] 淑英[1] 石俭[2] 李志辉[1] 郭鑫[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学生命科学学院,河北保定071001

出　　处：《食品工业科技》2013年第18期213-216,共4页Science and Technology of Food Industry

摘　　要：为了得到优良的发酵肠菌株,从国内外10种传统发酵肠中分离出76种菌,通过溶钙圈筛选、耐受性、抑菌实验和发酵特性实验,最后得到一株特性优良的菌株7-3。该菌株具有较高蛋白酶活性,且能在添加了6g/dL NaCl和150mg/kg NaNO2的MRS培养基中生长良好。通过对该菌株进行形态观察、生理生化实验鉴定及16S rDNA序列同源性的比较,将其鉴定为弯曲乳杆菌(Lactobacillus curvatus)。本研究得到了发酵特性良好,且耐受性较强的菌种,为肉类发酵剂的制备储备了菌种资源。In order to get the fermented sausage strain,76 strains were isolated from ten kinds of traditional fermented meats. After dissolved calcium circle screening,strain tolerance,antimicrobial test and fermentation characteristics test,the strain 7-3 was selected which grown well in MRS broth with 6g/dL NaCl and 150mg/kg NaNQ,and showed a high protease activity. Then the strain was identified as Lactobacillus curvatus by physiological biochemical characteristics and 16S rDNA sequence. This study obtained the bacteria of good fermentation characteristics ,and strong tolerance,provided strain reserve resources for meat fermentation agent.

关 键 词：发酵肠 乳酸菌 筛选 鉴定 

分 类 号：TS201[轻工技术与工程—食品科学]