自然发酵腊肉中细菌的分离鉴定及其发酵特性

Isolation and Identification of Bacteria from Naturally Fermented Baconand Its Fermentation Characteristics

为探究适合发酵肉制品的细菌性发酵菌株,以信阳腊肉、四川腊肉、云南腊肉和湖南腊肉为材料,以菌株的安全性、生产适应性、发酵性能等为指标,通过菌株的分离筛选、16S rDNA测序、基础发酵特性研究,确定自然发酵腊肉中的细菌种类,以及各菌株作为发酵剂的适宜性。结果表明,分离、鉴定出5株具有较高耐盐性、耐亚硝盐性、耐酸性且发酵性能优良的菌株,分别为乳链球菌、腐生葡萄球菌、木糖葡萄球菌、马葡萄球菌和肠膜明串珠菌。筛选的5株菌株有望作为腊肉生产中的发酵菌种。

To explore the bacterial strains suitable for fermented meat products,Xinyang Bacon,Sichuan Bacon,Yunnan Bacon and Hunan Bacon were used as materials,based on the safety,production adaptability and fermentation performance of the strain,the species of bacteria in naturally fermented bacon were determined through isolation,screening,16S rDNA sequencing and basic fermentation characteristics,and the suitability of each strain as a starter.The results showed that 5 strains with high salt tolerance,nitrite tolerance,acid tolerance and excellent fermentation performance were isolated and identified,Streptococcus lactis,Staphylococcus saprophyticus,Staphylococcus xyloides,Staphylococcus equi and Leuconostoc enteritidis.The 5 strains screened are expected to be used as fermentation strains in bacon production.