盐干带鱼中乳酸菌的分离鉴定及其生物学特性研究

Identification and biological characteristics of Lactic acid bacteria in cured hairtail(Trichiurus haumela)

研究了盐干带鱼加工过程中微生物的消长规律,并对产品中乳酸菌进行了分离鉴定和生物学特性研究。研究结果表明,盐干带鱼加工过程中细菌总数、酵母、乳酸菌、葡萄球菌和微球菌均呈现逐步增加趋势,其中乳酸菌为优势菌群。从产品中分离得到G+、H2O2-乳酸菌疑似菌株19株,经生理生化鉴定初步确定为食品乳酸菌(6株)、短乳杆菌(5株)和戊糖乳杆菌(2株),其它未能鉴定种属。食品乳杆菌、戊糖乳杆菌和短乳杆菌均表现出良好的生长性能和耐盐性,未检测到其脂肪酶活性,且仅戊糖乳杆菌表现出弱蛋白酶活性。

The microbial changes during the process of cured hairtail（ Trichiurus haumela）were investigated, and the identification and biological characteristics of Lactic acid bacteria from cured products were also studied.From the results,the counts of total aerobic bacteria, yeast, Lactic acid bacterial, staphylococci and micrococci have been found to increase gradually throughout process, especially at air- drying stage. Lactic acid bacterial were considered as dominant microbe during the cured process.19 strains of Lactic acid bacterial were isolated from the product and identified as Lactobacillus paralimentarius, Lactobacillus brevis and Lactobacillus Pentosus.AII of the identified Lactic acid bacteria exited good growth characteristics and salt endurance.Moreover, they have no lipase and only lactobacillus Pentesus has slight protease activity.