【摘要】 为了筛选出适用于肉制品发酵的优良乳酸菌，该研究首先采用传统分离培养方法，通过接触酶检验、革兰氏染色和镜检从发酵肉制品中分离培养出乳酸菌，以耐盐能力、抑菌能力、氨基酸脱羧酶活性等为指标筛选出适用于发酵肉生产的乳酸菌。对筛选出的乳酸菌进行鉴定后，采用GC-MS检测接种不同乳酸菌发酵鱼糜的挥发性风味物质组成和含量，并对产品进行感官评价，筛选出适应鱼体环境且生香能力较强的乳酸菌。结果表明，从发酵肉制品中共分离出167株疑似乳酸菌，其中F5、L4和T2 3株乳酸菌具有良好的耐盐和抑菌等能力且无氨基酸脱羧酶活性，经分子生物学鉴定均为戊糖乳植物杆菌(Lactiplantibacillus pentosus)。GC-MS结果表明，与未接菌发酵相比，接菌发酵鱼糜的挥发性风味物质含量较高，其中T2组的挥发性风味物质种类和含量显著高于其他接种组，并且T2组的感官评分最高。因此，戊糖乳植物杆菌T2表现出良好的发酵潜力，可作为优势发酵菌株用于后续发酵产品的开发。更多还原

【Abstract】 In order to screen out excellent lactic acid bacteria that are suitable for the fermentation of meat products, in this study, traditional isolation and cultivation methods including catalase test, Gram staining and microscopic examination are used firstly to isolate and cultivate lactic acid bacteria from fermented meat products. Salt tolerance, antibacterial capacity and amino acid decarboxylase activity are used as the indexes to screen out lactic acid bacteria that are suitable for production of fermented meat.After identifying the selected lactic acid bacteria,GC-MS is used to determine the composition and content of volatile flavor substances in surimi fermented by inoculating different lactic acid bacteria,and sensory evaluation of the product is conducted to screen out lactic acid bacteria that are suitable for the fish environment and have strong aroma producing ability.The results show that a total of 167 suspected lactic acid bacteria are isolated from fermented meat products.Among them,three strains such as F5,L4 and T2 exhibit good salt tolerance and antibacterial capacity,and have no amino acid decarboxylase activity.Molecular biological identification reveals that they are all Lactiplantibacillus pentosus.GC-MS results indicate that compared with the non-inoculated fermentation,the content of volatile flavor substances in the inoculated fermented surimi is higher.The types and content of volatile flavor substances in T2 group are significantly higher than those in other inoculation groups,and the sensory score of T2 group is also the highest.Therefore,Lactiplantibacillus pentosus T2 exhibits excellent fermentation potential and can be used as an advantageous fermentation strain in the development of subsequent fermentation products.更多还原