腌肉中乳酸菌的分离选育

Isolation and selection of lactic acid bacteria from cured meat

从自然发酵的腌肉中分离到28株菌株,对其进行形态特征和生理生化特征鉴定,有4株属于乳杆菌属(编号L1、L3、L4、L8)。发酵性能测试结果表明:L3的产酸能力最强、耐盐性能最好、发酵产品品质优良,为腌肉的优良发酵剂。

Twenty-eight microbial strains were isolated from naturally fermented cured meat. On the basis of morphological, physiological and biochemical features, four strains belonged to Lactobacillus, coded L1, L3, L4 and L8. The fermentation characteristics of these four strains were studied. The results showed that L3 was a candidate starter for cured meat production because of its high acid production ability, best salt tolerance, and excellent product quality by inoculation fermentation.