自然发酵肉制品中乳酸菌的分离及特性研究

On isolation and characteristics of lactic acid bacteria from natural fermentated meat products

以MRS和改良TJA(改良番茄汁琼脂培养基)培养基为基础培养基,从自然发酵肉品中分离得到8个菌株,其中4株为乳酸菌,3株为杆菌,1株为球状菌。进一步测试表明:4株乳酸菌在30℃培养时,生长最好;在pH3.5～4.0时生长良好;4株乳酸菌在10%NaCl的环境中均能生长,其中以2%～6%的NaCl浓度内生长最适宜;属兼性厌氧菌;对大肠杆菌产生一定的抑制作用。分离出的4株乳酸菌均适宜作为发酵肉制品的发酵剂。

MRS and modified TJA culture medium were taken as the foundation culture medium, and 8 strains were isolated from natural fermented meat products in this paper. 4 strains were identified as lactic acid bacteria, among which, three are bacillus, one is coccus. Futher results showed that： the optimum growth temperature for the 4 laetic acid bacteria was 30 ℃ ; and the pH 3, 5 -4, 0;all 4 lactic acid bacteria could grow at the medium with 10% NaCl, and the optimum range was 2% - 6% ; They were aerotolerant anaerobe; They showed certain inhibition on E coli, All 4 strains of lactic acid bacteria were fit for fermentated meat products as leaven.