食品与发酵工业2018，Vol.44Issue(1)：80-85,6.DOI:10.13995/j.cnki.11-1802/ts.015523
新疆风干肉中优势乳酸菌的分离及产酶特性分析
Isolation of dominant lactic acid bacteria from Xinjiang dried meat and analysis of its enzyme-producing characteristics
摘要
Abstract
The dominant lactic acid bacteria (LAB) and the enzyme activities in the Xinjiang Air-dried meat were studied.Using the culturing method,LABs were screened and isolated.The isolates were then identified by 16S rRNA sequencing.The enzyme activities at different temperature.The results showed that the three isolation strains:Lactobacillus plantarum tL-4,Lactobacillus coryniformis tL-7,and Lactobacillus pentosus aL-16.The strain tL-4 and aL-16 showed higher lactic dehydrogenase activity (112.86 U/mL and 94.62 U/mL respectively) than tL-7.The strain aL-16 presented higher nitrite reductase activity,which reached 14.72 U/mL.Lactobacillus coryniformis had the lowest nitrite reductase activity (4.63U/mL).Compared with aL-16,the two strains tL-7 and tL-4 shoewd higher esterase activity,which were 13.25 U/mL and 11.45 U/mL,respectively.The inter-strain differences were presented in the optimal enzyme-producing temperature below.The optimum condition for the same strain also varied.The optimum temperature range for the isolated LAB strains to produce various enzymes were 30-40 ℃.Beyond this temperature range,the enzyme producing ability became weaker.关键词
新疆风干肉/乳酸菌/鉴定/产酶特性Key words
Xinjiang air-dried meat/lactic acid bacteria/identification/enzyme properties引用本文复制引用
李宇辉,郭安民,刘成江,王俊钢..新疆风干肉中优势乳酸菌的分离及产酶特性分析[J].食品与发酵工业,2018,44(1):80-85,6.基金项目
新疆生产建设兵团工业科技攻关与成果转化项目(2015AB023) （2015AB023）
新疆农垦科学院青年基金项目(YQJ201506) （YQJ201506）
