将从无任何抗菌药的乳犊牛粪便中分离所得菌株进行培养,经过菌种鉴定,确定其为植物乳杆菌(Lac-tobacillus plantarum)。实验通过耐盐性、耐亚硝酸盐性、耐酸性和蛋白质利用等试验对其进行优势菌种筛选,并将其与标准菌株之间以不同配比应用于发酵香肠中,对其进行pH值变化测定、活菌计数等试验。结果表明:新分离的植物乳杆菌可以作为肉制品的发酵剂。且在实验的发酵香肠中,植物乳杆菌(29)与标准菌株嗜热链球菌(Streptococcus thermophilus)添加比例为2∶1时,其pH值在48h内降到5.0以下且活菌数达到1011CFU/mL,进而可抑制腐败菌的生长。

The bacteria isolated from Dairy calf feces without any antibacterial drugs were identified as Lactobacillus plantarum.Separated through the salt-resistance,nitrite-resistance,acid resistance and proteolytic activity test,Lactobacillus plantarum was applied in sausage fermentation for the determination of acidity changes and plate count.The results showed that the newly separated Lactobacillus plantarum were the good fermentation starter culture for meat products.Also observed was that when the ratio for the Lactobacillus plantarum(29)and Streptococcus thermophilus in the fermented sausage was 2 to 1,the pH was dropped below 5.0 within the following 48h and the plate count was 1011,then the growth of spoilage bacteria was inhibited.