中式发酵干香肠中葡萄球菌和微球菌的分离筛选、鉴定和培养

Isolation,screen,identification and culture of Staphylococci and Micrococci strains from the Chinese-style dry fermented sausage

从烟台喜旺中式发酵干香肠中分离筛选出适合当地特色的、具有自然发酵香肠风味的微生物菌株,采用系统分类鉴定方法进行初步鉴定,Q1为木糖葡萄球菌,Q2为模仿葡萄球菌,Q3为松鼠葡萄球菌,Q4为变异微球菌。此外,用均匀设计确定了这4种球菌增殖培养基的组成和最佳配比,并将4种球菌进行混合培养,得出混合培养的最佳配比。

Several strains were isolated from the Chinese - style dry fermented sausage of Yantai Siver Foods, and then identified using standard conventional identification methods. The results showed that Q1 was Staphylococcus xylosus; Q2 was Staphylococcus Simulans; Q3 was Staphylococcus sciuri; Q4 was M. varians . The optimal fermentation mediums of 4 strains were further investigated using the uniform design. The optimum mixed proportion of 4 strains in mixed fermentation is also obtained.