四川传统发酵香肠中几株优势乳酸菌的分离鉴定

Isolation and Identification of Several Dominant Lactic Acid Bacteria in Sichuan Traditional Fermented Sausage

为了获得产乳酸菌种,以制备用于制作聚乳酸的乳酸分子,以四川传统发酵香肠为原料,对其中的优势乳酸菌进行分离、纯化,并利用Biolog微生物鉴定系统的生理生化鉴定,结合16S rDNA分子生物学鉴定,对所得乳酸菌的种属进行了鉴定。结果显示,从发酵香肠中分离得到3株优势乳酸菌,经生理生化及分子生物学鉴定发现,所得3株乳酸菌分别为粪肠球菌(Enterococcus faecalis)、戊糖片球菌(Pediococcus pentosaceus)和肠膜明串珠菌(Leuconostoc mesenteroides)。该结果为制备生物源乳酸单体提供了菌种,并为开发肉制品发酵剂及传统肉制品加工提供了参考。

In order to obtain lactic acid bacteria and prepare lactic acid molecules for PLA production,traditional Sichuan fermented sausages are used as the raw materials to separate and purify the dominant lactic acid bacteria,and the species of lactic acid bacteria are identified by the combination of physiological and biochemical identification of Biolog microbial identification system and 16S rDNA molecular biological identification.The results show that three strains of dominant lactobacilli are isolated from fermented sausage,which are Enterococcus faecalis,Pediococcus pentosaceus and Leuconostoc mesenteroides.The results have provided strains for the preparation of biologically derived lactic acid monomers,and provided reference for the development of meat products starter and the processing of traditional meat products.