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发酵香肠中的菌种分离及鉴定
Studies on the Isolation,Identification of Bacteria from Starter Culutures of Fermented Sausages
【摘要】 从发酵香肠混合发酵剂中分离菌株 ,确定用于发酵香肠生产的菌株名称 ,并研究了其生理生化性质。实验结果表明乳酸菌中 3 2MRS的生长速度最快 ,3MRS的生长速度最慢 ;2种葡萄球菌的生长速度差异不显著。在筛选的菌株中 3MRS的最适生长温度为 35℃ ,其余 6种菌株的最适生长温度为 30℃。
【Abstract】 In this research,strains were isolated and identified from starter cultures of fermented sausages.The characteristics of the strains also were studied. The growth rate of 3.2MRS was the quickest,and 3MRS was the slowest. There were not obvious difference between the two kinds of Staphylococci’ growth rate.Temperature influenced highly the growth rate,Most strains’ optimal temperature was 30℃.
【基金】 国家“九五”重中之重科技攻关计划课题 (No.96 - 0 0 3- 0 5)的一部分
- 【文献出处】 食品与发酵工业 ,Food and Fermentation Industries , 编辑部邮箱 ,2003年03期
- 【分类号】TS251
- 【被引频次】58
- 【下载频次】629