食品工业科技2017，Vol.38Issue(7)：117-120,4.DOI:10.13386/j.issn1002-0306.2017.07.004
海南发酵食品鱼茶中乳杆菌发酵特性的研究
Fermentation characteristics of Lactobacillus isolated in Hainan fermented food Yucha
摘要
Abstract
In previous study,a total of 144 strains of Lactobacillus were isolated from Yucha,a traditional fermented food of Hainan province.After identification,these strains mainly belonged to the Lactobacillus plantarum,Lactobacillus pentosus,Lactobacillus f arciminis,Lactobacillus brevis,Lactobacillus casei,Lactobacillus corynif ormis and Lactobacillus rhamnos us.From the perspective of fermentation application,we had made a series of Lactobacillus fermentation characteristic test,including acidification rate test,resistance to salt and the nitrate test,amino acid decarboxylase test.Experimental results showed that:R19-5,M1-4,R21-3,RD-1and R21-4 had fast capacity of acid,after 12～14 h after fermentation,pH can reach 3.75,3.89,3.86,3.89 and 3.86,both tolerated concentration of 150 mg/kg NaNO2 and 8％ NaCl.Strains in the fermentation did not produce amino acid decarboxylase.The results showed that 3 Lactobacillus plantarum strains,1 Lactobacillus farciminis strain and 1 Lactobacillus brevis with excellent fermentation characteristics were selected based on the comprehensive test.This research had certain theoretical guidance for looking for excellent meat starter cultures and rational utilization of biological resources.关键词
鱼茶/乳杆菌/发酵性能Key words
Yucha/Lactobacillus/fermentation/performance分类
轻工纺织引用本文复制引用
徐传标,霍冬雪,胡淇淞,李从发,张家超..海南发酵食品鱼茶中乳杆菌发酵特性的研究[J].食品工业科技,2017,38(7):117-120,4.基金项目
海南省高等学校科学研究项目(Hnky2016-12) （Hnky2016-12）
海南大学科研启动基金(KYQD1548). （KYQD1548）
