摘要
为获得适合肉制品发酵的优良乳酸菌菌株,对来源于自然发酵肉制品中的25株乳酸菌进行筛选,其中19株在6 g/100 mL NaCl和150 mg/kg NaNO_2液体培养基中生长较好,结合其他发酵特性实验,13株乳酸菌符合肉制品发酵剂标准,挑选其中3株进行产酸能力、生长曲线及不同温度条件下生长情况的研究。结果表明:3株菌均具有较强的增殖及产酸能力;培养12 h时菌株即进入稳定生长期,培养24 h时培养基pH值降到4左右;在肉制品的发酵温度范围内能较好地生长。经形态学和16S rRNA序列分析,3株菌均为弯曲乳杆菌,它们均可作为潜在的开发肉制品发酵剂的出发菌株。
A total of 25 strains of lactic acid bacteria were isolated and purified from naturally fermented meat products, and they were screened for their potential to be used as starter cultures for fermented meat products. Out of these, 19 strains could grow well in the presence of 6 g/100 mL NaC1 and 150 mg/kg NaNO2, and 13 strains were suitable to be used as starter cultures for fermented meat products based on their fermentation characteristics, out of which three were then selected for evaluation of their acid production ability, growth curves and growth performance at different temperatures. The results showed that all three isolates had strong proliferation ability and acid production ability, -which entered the stationary phase after 12 h of culture. The pH of the medium was reduced to around 4 after 24 h of culture. Moreover, they grew well in fermented meat products. By morphological and 16S rRNA sequence analysis, ail these strains were identified as Lactobacillus curvatus, and they had the potential to be used as starter cultures for fermented meat products.
出处
《肉类研究》
北大核心
2017年第6期19-23,共5页
Meat Research
基金
内蒙古自治区自然科学基金项目(2015MS0333)
关键词
发酵肉制品
乳酸菌
分离纯化
筛选
鉴定
fermented meat products
lactic acid bacteria
separation and purification
screening
identification
