【摘要】 从10种我国自然发酵制品中分离纯化得到52株乳酸菌及56株过氧化氢酶阳性球菌,首先通过菌株耐受性、发酵特性等指标对菌株进行初步筛选,然后利用抑菌特性和风味特性对菌株进行复筛,选择可能改善低盐发酵香肠安全性和风味的优良菌株,最终筛选得到3株葡萄球菌Z9、L2和R2,以及4株乳酸菌P6、P12、X和SN1-3。经由形态学特征、生理生化特征及16S rDNA序列分析对筛选得到的菌株进行鉴定,结果表明,葡萄球菌菌株Z9、L2为腐生葡萄球菌,R2为肉葡萄球菌;乳酸菌菌株P6、P12均为植物乳杆菌,X为干酪乳杆菌,SN1-3为戊糖片球菌。最后测定菌株的生长特性及产酸能力,研究菌株间的拮抗特性,最终筛选得到戊糖片球菌SN1-3与肉葡萄球菌R2作为制作发酵香肠的复配菌株。更多还原

【Abstract】 In this study, 52 strains of lactic acid bacteria and 56 strains of catalase-positive coccus were isolated from ten Chinese naturally fermented products. These strains were preliminary screened by nitrates tolerance and fermentation characteristics, and further screened by antibacterial properties and flavor characteristics to obtain starter cultures to be used for improved safety and flavor of low-salt fermented sausages. As a result, three Staphylococcus strains, Z9, L2 and R2, and four strains of lactic acid bacteria, P6, P12, X and SN1-3, were selected. Based on their morphological characteristics, biochemical characteristics and 16 S rDNA sequence, strains Z9 and L2 were identified as Staphylococcus saprophyticus, R2 as Staphylococcus aureus, P6 and P12 as Lactobacillus plantarum, X as Lactobacillus casei, and SN1-3 as Pediococcus pentosaceus. The growth curve and acid production of these strains were illustrated. Pediococcus pentosaceus SN1-3 and Staphylococcus aureus R2 were selected via antagonistic test as a mixed starter culture for fermented sausages.更多还原