腌鸭中典型酵母菌和乳酸菌分离鉴定  

Isolation and Identification of Typical Yeast and Lactic Acid Bacteria in Pickled Duck

作　　者：母应春[1] 姜丽[1] 杨文平[1] 苏伟[1] MU Ying-chun;JIANG Li;YANG Wen-ping;SU Wei(Guizhou University, Guiyang, Guizhou, 550025, China)

机构地区：[1]贵州大学

出　　处：《凯里学院学报》2019年第3期67-72,共6页Journal of Kaili University

基　　金：贵州省科技计划项目(黔科合平台人才[2019]52033号),贵州省科技计划项目(黔科合平台人才[2018]5781号)

摘　　要：对贵州黔东南少数民族地区典型的传统腌鸭肉中优势菌群进行分离,通过形态学初步鉴定,选出具代表性的乳酸菌和酵母菌进行分子生物学技术鉴定.初步确定出汉逊德巴利酵母Debaryomyces hansenii、清酒乳杆菌Lactobacillus sakei和魏氏菌Weissella hellenica.In this study, the dominant bacteria in the traditional salted duck meat in the minority areas of southeastern Guizhou were separated. The morphological identification was carried out, and representative lactic acid bacteria and yeast were selected for molecular biological technology identification. Debaryomyces hansenii, Lactobacillus sakei and Weissella hellenica were initially identified.

关 键 词：腌鸭肉 乳酸菌 酵母菌 分离鉴定 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]