来自传统发酵肉中五株菌株的鉴定及应用特性研究初报

On identification and application of five strains from fermentation meat products

以MRS培养基和番茄汁琼脂培养基为基础培养基，从自然发酵的咸肉、咸鱼、香肠中分离得到五个菌株，经生理生化试验初步鉴定结果为：3株为微球菌属，1株为葡萄球菌属，1株为乳酸球菌属。将五株菌株接入猪肉中，经腌制发酵处理后，在10℃条件下成熟，跟踪测定pH值、水分含量、亚硝酸盐含量、色度等指标变化。结果表明，各菌株添加组的pH值、水分含量、亚硝酸盐含量等指标优于对照组，腌制20天时，各试验组pH值降低到5．5左右、水分含量35％左右、亚硝酸盐含量显著降低至0～1．3mg／kg。试验组与空白组的L值、a值、b值色差指标无差异。

The MRS culture medium and the tomato juice agar-culture medium were taken as the foundation culture medium, five strains were separated from the bacon, the salty fish and the sausage which are naturally fermented. After physiological and biochemical tests indicated that, 3strains belong to micrococcus, I strains staphylococcus , Istrains lactobacillus. Then inoculate strains into pork, and examine the changes of pH, moisture content, nitrous acid salt content, and chromaticity. It showed that, pH value decrease to about 5.5 ; moisture content about 35 % ; nitrous acid salt content remarkably decreased, ranging in 0-1.3 mg/kg; The difference of the L,a,b value of experimental group and blank group is not obvious.