食品与发酵工业2012，Vol.38Issue(10)：115-119,5.
新疆传统香肠中抗李斯特菌乳酸菌的分离
Anti-listerial Inhibitory Lactic Acid Bacteria Isolated from Sausage in Xinjiang
摘要
Abstract
The natural microflora of sausage at the end of shelf-life are lactic acid bacteria. Some of these bacte- ria display an ability to inhibit other pathogenic micro-organisms. Eight batches of sausage from shihezi, Karamay and tacheng were collected at retail. Packs were stored at 4℃ and examined for chemical and microbiological characteris- tics at purchase date and at expiration date. pH, water activity and salt content were similar among all these products. There was a consistent pattern in the development of the microflora on sausage. The initial level of LAB was low on freshly produced sausage (102 CFU/g). At the end of the stated shelf-life, these micro-organisms represented mainly by Lactobacillus spp. attained 107 CFU/g while Enterobacteriaceae counts were consistently lower (105 CFU/g), which indicated that lactic acid bacteria had relatively competitive advantage. L. monocytogenes was not found in any sample. Forty-one percent of isolated LAB strains exhibited inhibitory ability against Listeria innocua in a plate assay. A majority of the inhibitory effects were non-bacteriocinogenic, but these lactic acid bacteria still had a competitive advantage for the storage of the sausage.关键词
香肠/乳酸菌/李斯特菌/竞争性细菌Key words
sausage/Lactic acid bacteria/Listeria/Competitive bacteria分类
轻工纺织引用本文复制引用
王俊钢,刘成江,李宇辉,郭安民,韩冬印,李开雄..新疆传统香肠中抗李斯特菌乳酸菌的分离[J].食品与发酵工业,2012,38(10):115-119,5.基金项目
国家自然基金项目,项目编号：30960001 （）
新疆生产建设兵团青年科技创新资金专项基金项目,项目编号：2012CB027 （）
