中式发酵干香肠中乳酸菌的分离筛选、鉴定和培养

Isolation,screening,preliminary identification and culture of lactic acid bacteria 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对筛选出的乳酸菌进行初步鉴定,鉴定出5种乳酸杆菌:L1为德氏乳杆菌德氏亚种,L2为德氏乳杆菌保加利亚亚种,L3为米酒乳杆菌,L4为食品乳杆菌,L5为戊糖乳杆菌。此外,采用均匀设计确定了这5种乳酸杆菌的增殖培养基的组成和最佳配比,并通过混合培养得出混合培养的最佳配比。

Strains with local and natural flavor from the Chinese-style fermented sausage of Yantai Siver Foods were isolated and then identified using standard conventional identification methods. The lactic acid bacteria strains obtained were respectively identified as follows： L1 was L. delbrueckii subsp. Delbrueckii, L2 was Lactobacillus delbrueckii subsp.bulgaricus, L3 was L.Sake, L4 was LAlimentarius, L5 was Lpentosus.The promoting medium of 5 strains of lactic acid bacteria were respectively optimized by uniform design.5 strains of Lactobacillus were mixed cultured on the enrichment medium.The optimum proportion of the mixed starter culture was also obtained.