云南自然发酵火腿中乳酸菌的分离鉴定及发酵特性研究

Isolation, identification and fermentation properties of lactic acid bacteria from naturally fermented ham in Yunnan

以云南自然发酵火腿为原料,以菌株的安全性、生产适应性及对产品品质的影响等指标筛选乳酸菌菌株。筛选得到9株产酸能力较好,耐受质量分数6%NaCl和150 mg/kg NaNO2,并且不产H2S和H2O2、精氨酸不产氨、发酵葡萄糖不产气且均无蛋白脂肪分解能力的菌株,其中菌株H8的NaCl、NaNO2耐受性最强,根据生理、生化和分子生物学特征将其鉴定为戊糖片球菌(Pediococcus pentosaceus)。该研究筛选的戊糖片球菌发酵特性较好,可进一步开发为肉制品发酵剂。

The purpose of this study was to screen for lactic acid bacteria(LAB)that are suitable for meat products fermentation.The Yunnan naturally fermented ham was used as the raw material,LAB were screened based on their safety for consumption,acid production,adaptability,and influence on product quality.A total of nine strains with good acid production capacity,high salt tolerance(6%NaCl and 150 mg/kg NaNO 2),no H 2S,ammonia,gas,nor H 2O 2 production,and no proteolytic capacity during fermentation were found.The strain,H8,which had the highest NaCl and NaNO 2 tolerance,was identified as Pediococcus pentosaceus according to its physiological,biochemical and molecular biological characteristics.In conclusion,the selected P.pentosaceus has good fermentation characteristics and can be further developed into a meat product starter.