传统淡水鱼发酵制品中乳酸菌的分离筛选及发酵特性

Isolation and Fermentation Characteristics of Lactic Acid Bacteria from Traditional Fermented Freshwater Fish in China

为解决我国传统淡水鱼易腐败、鱼腥味重、利用率低及附加值低等问题,对我国传统淡水鱼发酵制品中的乳酸菌进行分离鉴定及特性研究。结果表明:通过生理生化、耐盐性、抑菌性、适宜生长温度、生长曲线及pH值变化等实验筛选出的7株乳酸菌均适宜作为淡水鱼发酵制品的发酵剂;通过16S rRNA序列分析法,确定其中2株为戊糖片球菌,余下5株为植物乳杆菌。

In order to solve the problems of traditional freshwater fish in China, such as easy spoilage, heavy fishy smell, low utilization rate and low added value, this study isolated lactic acid bacteria from different types of fermented freshwater fish in China and determined the technological properties of the isolated strains. A total of 7 isolates were obtained, and they were all found to be suitable for use as a starter culture of fermented freshwater fish according to their physiological and biochemical properties, salt tolerance, antibacterial activity, optimal growth temperature, growth curves and pH changes during their growth. Two of these were identified as Pediococcus pentosaceus, while the rest were all identified as Lactobacillus plantarum by 16S rRNA sequence analysis.