板鸭中优势乳酸菌的分离、筛选及鉴定

Isolation,Screening and Identification of Predominant Lactic Acid Bacteria in Salted Duck

为筛选适合板鸭发酵的优良乳酸菌菌株,从具有良好风味的扬州板鸭中分离、纯化出优势乳酸菌6株,研究其主要发酵特性,并分别对6株乳酸菌进行耐盐性实验、耐亚硝酸盐实验和产酸实验。结果表明:R2和R6对食盐和亚硝酸盐具有良好的耐受性,对蛋白质和脂肪无明显的分解作用,具有较好的抑制大肠杆菌、金黄色葡萄糖球菌以及沙门氏菌的效果。依据形态特征和生理生化特征,初步鉴定R2为戊糖乳杆菌,R6为植物乳杆菌。通过16SrRNA序列分析进一步证实了鉴定结果。鉴于菌株R2和R6良好的生长发酵特性,可以将其作为发酵鸭制品的优良发酵剂使用。

In order to screen lactic acid bacterial strains（LAB） with good performance for the fermentation of salted duck,six strains of LAB were isolated and purified from Yangzhou salted duck with excellent flavor.Their important fermentation characteristics were identified by salt-tolerating,nitrite-tolerating and acid-producing experiments,respectively.Results indicated that R2 and R6 strains exhibited excellent tolerance to salt and nitrite,no degradation ability to protein and fat,and excellent inhibitory effect against Escherichia coli,Staphylococcus aureus and Salmonellum.According to morphological and physiologicalbiochemical characteristics,R2 and R6 were identified to be Lactobacillus pentosus and Lactobacillus plantarum,respectively.In conclusion,both strains have excellent growth and fermentation characteristics,thereby providing excellent fermentors for salted duck production.