发酵肉制品中乳酸菌的分离鉴定及菌种性能的研究

STUDY ON ISOLATION AND IDENTIFICATION OF THE LACTIC ACID BACTERIA FROM NATURAL FERMENTED MEAT PRODUCTS AND THEIR PROPERTIES

从自然发酵肉制品中分离乳酸菌并对其进行生化试验鉴定,对得到的乳酸菌进行了耐盐、耐亚硝酸盐、产酸能力、生长曲线及抑菌试验。通过分离和鉴定得到5株乳酸菌,3株为乳酸杆菌,2株为乳酸球菌;它们对食盐、亚硝酸盐均具有较好的耐受性,在6%的NaCl、80kg/mg～150kg/mgNaNO2溶液中能生长;对蛋白质,脂肪无分解作用。乳酸杆菌和乳酸球菌对大肠杆菌均有抑制作用,且杆菌的抑制作用大于球菌;乳酸杆菌与乳酸球菌的生长曲线和产酸特性不同,杆菌比球菌生长快,pH值下降快,所需的发酵时间比球菌短。5株乳酸菌都可作为肉制品的发酵剂。

The lactic acid bacteria were isolated and identified from natural fermented meat products. The lactic acid bacteria were identified by the characteristic of tolerating salt and nitrite ,the ability to produce acid, the growing curve and the experiment of bacteriostasis. The results indicated that three strains are lactobaciUus and two are streptococcus lactis. All of them can grow in the 6 % salt solution and 80 kg/mg-150 kg/mg sodium nitrite solution. They cannot decompose protein and lipid. They had inhibitory effect on Escherichia coli and the inhibitory ability of lactobacillus was higher than streptococcus lactis. There are some differences in growing curve and the ability of producing acid between the lactobacillus and the streptococcus lactis. Both the growth and pH decline oflactobacillus were more quickly than the streptococcus lactis. The lactobacillus needed less time to ferment. The results showed that the five strains of lactic acid bacteria can be used as starters in meat products.