肉用乳酸菌发酵剂菌株的分离筛选与鉴定

Selection and Identification of Lactic Acid Bacteria Strains for Fermented Meat Starter Cultures

DOI：

中文关键词: 肉品发酵剂 乳酸菌 筛选 鉴定

英文关键词: fermented meat starter cultures latic acid bacteria selection identification

基金项目:国家863计划项目(2006AA10Z343);公益性行业(农业)科研专项项目(200903012)

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中文摘要:

作者从4种自然发酵肉制品中分离出112株乳酸菌,通过考察菌株的发酵特性和耐受性,最终获得一株性能优良的菌株T1-1。该菌株在添加8 g/dL NaCl和150 mg/kgNaNO2的MRS培养基中生长良好,并且能耐受80℃水浴10 min。通过生理生化鉴定和16S rRNA序列分析,该菌株为植物乳杆菌。

英文摘要:

In this study,112 lactic acid bacteria strains were isolated from four kinds of traditional fermented meats.Through the study of fermentation properties and strain tolerance,the strain T1-1 was selected which grown well in MRS broth with 8 g/dL NaCl and 150 mg/kg NaNO2,and showed a high ability to survive at 80 ℃ water bath after 10 min.Then the strain was identified as Lactobacillus plantarum by using physiological-biochemical characteristics and 16S rRNA sequence.

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