为了改进传统腊鱼生产工艺并研究腊鱼生产中优势乳酸菌的种类及性质,利用鉴别性培养基从传统腊鱼制品中分离得到25株疑似菌株,根据生理生化实验确定其性质,获得4株优势菌株分别为干酪乳杆菌、德氏乳杆菌保加利亚种、香肠乳杆菌、乳酸乳杆菌,并考查了4株菌株的24h产酸能力及生长特性。

In order to improve productive technology of traditional cured fish and study the species and characteristics of dominant lactic acid bacterial strains,25 bacterial strains are isolated from traditional cured fish using differential medium.According to results of physiological and biochemical experiments,properties of strains are examined.4 dominant strains are identified,which are Lb.casei subsp.casei,Lb.delbrueckii subsp.bulgaricus,Lb.farciminis and Lb.delbrueckii subsp.lactis.Acidogenicity and growth characteristics of the strains within 24 hours are also studied.