摘要
黄骅市特产虾酱味道鲜美独特,是深受当地人喜爱的传统发酵水产调味品。为了探究虾酱发酵过程中优势细菌情况,该研究从中分离鉴定了17株细菌。通过对细菌的形态鉴定与分子鉴定,表明这17株菌中有7株属葡萄球菌,10株属格氏乳球菌。研究结果表明,10株格氏乳球菌均表现出较高的产酸能力。17株菌中,5株菌对氨苄表现出非常强的抗性,另有4株表现出较强的抗性。文章对获得的17株菌进行分离和研究,为今后在调味品生产中开发和利用微生物资源提供了理论和实践依据。
The shrimp sauce,a specialty in Huanghua City,has delicious and unique taste and is a traditional fermented aquatic seasoning favored by the local people.In order to explore the dominant bacteria of shrimp sauce in the fermentation process,17 strains of bacteria are isolated and identified in this study.The morphological and molecular identification of the bacteria shows that 7 strains belong to Staphylococcus and 10 strains belong to Lactococcus garvieae.The research results show that all the 10 strains of Lactococcus garvieae show high acid production capacity.Among the 17 strains,6 strains show very strong resistance to ampicillin and 4 strains show stronger resistance to ampicillin.In this paper,17 strains are isolated and studied,which will provide theoretical and practical basis for the development and utilization of microbial resources in the production of condiments in the future.
作者
陈依淼
刘伟
于泽
牛雅宁
姜宝杰
CHEN Yi-miao;LIU Wei;YU Ze;NIU Ya-ning;JIANG Bao-jie(College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)
出处
《中国调味品》
CAS
北大核心
2021年第5期10-12,17,共4页
China Condiment
基金
河北农业大学理工基金(LG201715)
河北农业大学“师生协同创新项目”(bhxt201812)。
关键词
虾酱
调味品
优势细菌
鉴定
产酸能力
shrimp sauce
condiment
dominant bacteria
identification
acid production capacity
