徽式腊肉刀板香中优势微生物的分离鉴定  

Isolation and Identification of Dominant Microorganisms in Daobanxiang Cured Meat

作　　者：朱旱林 徐宝才 黄千里 ZHU Hanlin;XU Baocai;HUANG Qianli(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《肉类研究》2022年第5期7-13,共7页Meat Research

摘　　要：刀板香作为一种传统的徽派腌腊肉制品,品质优良、风味独特,但生产工艺相对落后、品质不稳定,因此,刀板香中优势微生物的分离鉴定及相应发酵剂研制的需求迫切。通过低温选择性培养和分子生物学鉴定,共分离得到5株葡萄球菌(4株马胃葡萄球菌和1株木糖葡萄球菌)、6株嗜冷菌(1株小束噬脯氨酸菌、1株沙雷氏菌和4株嗜冷杆菌),进一步测定马胃葡萄球菌(A3)、木糖葡萄球菌(A4)、小束噬脯氨酸菌(L1)和嗜冷杆菌(N17)的温度适应、耐盐和耐乙醇能力。结果表明:菌株A3和A4有较好的耐盐能力,菌株L1和A4对温度的适应能力较好,4株菌对于乙醇的耐受性均较差。因此,筛选得到菌株A3和A4可作为良好的发酵剂,菌株L1和N17有作为低温发酵剂的潜力。As a traditional Huizhou-style cured meat product,Daobanxiang(DBX)has excellent quality and unique flavor.As its production technology is relatively outdated and its quality is unstable,there is an urgent need to isolate and identify the dominant microorganisms in DBX and develop starter cultures for its production.Through low temperature selective culture and molecular biological identification,4 strains of Staphylococcus equinovarus,one strain of S.xylose,and 6 strains of psychrophilic bacteria,including one strain of Prolinoborus fasciculus,one strain of Serratia and 4 strains of Psychrobacter were obtained.Furthermore,the salt tolerance,temperature acclimation and ethanol tolerance of S.equinovarus(A3),S.xylose(A4),P.fasciculus(L1)and Psychrobacter(N17)were determined.It turned out that A3 and A4 had better salt tolerance,L1 and A4 had better adaptability to temperature,and all the 4 strains had weak tolerance to ethanol.Strains A3 and A4 can be used as good starter cultures,and strains L1 and N17 have the potential to be used in lowtemperature fermentation.

关 键 词：刀板香 优势微生物 发酵剂 分离纯化 鉴定 耐受性 

分 类 号：TS201.3[轻工技术与工程—食品科学]