臭鳜鱼中优良乳酸菌的分离筛选与鉴定

罗靓芷; 武俊瑞; 刘佳艺; 李欣; 岳喜庆

doi:10.13995/j.cnki.11-1802/ts.2013.10.035

食品与发酵工业 >

2013 , Vol. 39 >Issue 10: 132 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.035

食品与发酵工业

臭鳜鱼中优良乳酸菌的分离筛选与鉴定

罗靓芷 ,
武俊瑞 ,
刘佳艺 ,
李欣 ,
岳喜庆

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网络出版日期: 2013-10-25

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Isolation,screening and identification of lactic acid bacteria from salted and fermented manarin fish

LUO Liang-zhi ,
WU Jun-rui ,
LIU Jia-yi ,
LI Xin ,
YUE Xi-qing

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Online published: 2013-10-25

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摘要

从臭鳜鱼中分离纯化得到50株疑似乳酸菌,按照肉制品发酵剂筛选标准,获得了4株优良乳酸菌L4、L12、L20和L36,其均具良好的耐盐性、发酵性和生长特性。经传统生理生化鉴定及16S rDNA序列分析,优良乳酸菌L4、L12、L20和L36分别为屎肠球菌(Enterococcus faecium)、弯曲乳杆菌(Lactobacillus curvatus)、坚强肠球菌(Enterococcus durans)、干酪乳杆菌(Lactobacillus casei)。

关键词： 臭鳜鱼; 乳酸菌; 筛选; 鉴定

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罗靓芷 , 武俊瑞 , 刘佳艺 , 李欣 , 岳喜庆 . 臭鳜鱼中优良乳酸菌的分离筛选与鉴定[J]. 食品与发酵工业, 2013 , 39(10) : 132 -136 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.035

Abstract

According to the screening standards of meat fermentation starter,four lactic acid bacteria strains( L4,L12,L20 and L36) with excellent characteristics were isolated and screened from salted and fermented manarin fish. And the results of traditional physiological and biochemical identification and 16S rDNA sequence analysis showed that the four strains were Enterococcus faecium,Lactobacillus curvatus,Enterococcus durans,and Lactobacillus casei respectively.

Key words： salted and fermented manarin fish;;lactic acid bacteria;;screening;;identification

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