发酵香肠中葡萄球菌发酵剂的筛选

Screening of staphylococcus isolated from fermented sausages which used as starter cultures

筛选、鉴定和表征在不同发酵香肠中出现的凝固酶阴性葡萄球菌,通过测定所筛选菌的蛋白质水解能力、脂肪水解能力、在胆汁中存活能力、对抗生素敏感性和产细菌素实验,筛选出具有优势的发酵剂。

The aims of this study were to isolate, identify and characterize the population of coagulase-negative staphylococci in different types of traditional sausages. The strains were tested for proteolysis activity, lipase activity,survival in the presence of bile, sensitivity to antibiotics and bacteriocin production to select potential starter cultures.