分离自内蒙古传统肉肠乳酸菌的生长及产酸能力研究

Growth and acid-production ability of lactic acid bacteria from traditional sausages in Inner Mongolia

对从内蒙古传统肉肠中分离的8株乳酸菌在不同温度、pH条件下的生长能力以及在不同培养基中的产酸能力进行研究。结果显示,8株菌株在不同温度及不同pH条件下均能够生长,在30℃及pH6.5的条件下生长能力最强。8株乳酸菌在MRS液体培养基、MRS+6%NaCl+150mg/kgNaNO2培养基及模拟肉汤培养基中培养1～13d的产酸能力基本一致,在不同培养基中均有很强的产酸能力,所有菌株在培养24h后pH均迅速下降至4.2以下,此后逐渐趋于平缓。

Growth ability in different temperature,different pH and acid-production ability in different culture medium of 8 lactic acid bacteria strains,which were isolated from traditional sausages in Inner Mongolia,were studied.The results indicated that 8 lactic acid bacteria stains could grow in different temperature and different pH condition,especially in 30℃ and pH 6.5.8 lactic acid bacteria strains almost had the same acid-production ability in different culture medium from 1d to 13d,the pH were all below 4.2 after 24h and kept stable.