对从湘西传统酸鱼4个不同发酵阶段分离的196株乳酸菌种类进行了研究,分离出的乳酸菌主要包括植物乳杆菌、戊糖片球菌、食品乳杆菌、明串珠菌、肠球菌及干酪乳杆菌等,并且这些乳酸菌在发酵过程中呈现出一种动态的变化进程。同时对分离到的乳酸菌进行了一系列的生理生化试验;产酸速率实验,耐食盐、耐亚硝盐实验,耐酸及耐胆盐实验,氨基酸脱羧酶实验以及抑菌实验,选育出具有较好的发酵剂潜力的3株植物乳杆菌和1株戊糖片球菌。

A total of 196 lactic acid bacteria were isolated from Xiangxi traditional low salt fermented fish at four different stages of the ripening process.These bacteria mainly included Lactobacillus plantarum,Pediococcus pentosaceus,Lactobacillus alimentarius,Enterococcus durans,Lactobacillus casei,and the like.All of them showed a dynamic variation during fermentation.Characterization of isolated strains were studied,such as a series of physiological and biochemical tests,amino acid decarboxylase test,the test of rate of acid production,and antimicrobial activity against food-borne pathogens.Three L.plantarum strains and one P.pentosaceus strain showed the best properties as potential starter cultures for industry production.