肉类研究2017，Vol.31Issue(6)：19-23,5.DOI:10.7506/rlyj1001-8123-201706004
自然发酵肉制品中乳酸菌的筛选
Screening of Lactic Acid Bacteria from Naturally Fermented Meat Products
摘要
Abstract
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 NaCl 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, all these strains were identified as Lactobacillus curvatus, and they had the potential to be used as starter cultures for fermented meat products.关键词
发酵肉制品/乳酸菌/分离纯化/筛选/鉴定Key words
fermented meat products/lactic acid bacteria/separation and purification/screening/identification分类
轻工纺织引用本文复制引用
云月英,许铭,王文龙,张艾艾..自然发酵肉制品中乳酸菌的筛选[J].肉类研究,2017,31(6):19-23,5.基金项目
内蒙古自治区自然科学基金项目(2015MS0333) （2015MS0333）
