食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 22 - 27

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025490

研究报告

鲊肉粉中乳酸菌和葡萄球菌的筛选及鉴定

  • 王曼 ,
  • 杨琛 ,
  • 覃晓玉 ,
  • 康孟杰 ,
  • 郝桂芳 ,
  • 王承明
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  • (华中农业大学 食品科学技术学院, 湖北 武汉, 430070)
硕士研究生(王承明教授为通讯作者, E-mail:cmwang@mail.hzau.edu.cn)

收稿日期: 2020-08-26

  修回日期: 2020-09-09

  网络出版日期: 2021-03-31

基金资助

中央高校基础研究项目(2662018PY060)

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Screening and identification of lactic acid bacteria and Staphylococcus in fermented meat rice

  • WANG Man ,
  • YANG Chen ,
  • QIN Xiaoyu ,
  • KANG Mengjie ,
  • HAO Guifang ,
  • WANG Chengming
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  • (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Received date: 2020-08-26

  Revised date: 2020-09-09

  Online published: 2021-03-31

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摘要

从传统发酵鲊肉粉中分离、筛选发酵性能优良的乳酸菌和葡萄球菌, 为鲊肉粉接种发酵提供理论依据。按照肉制品发酵菌株的筛选标准, 利用形态学特征和16S rDNA序列分析鉴定菌株, 筛选出2株乳酸菌A1、C7和2株葡萄球菌S6、S7。结果表明:乳酸菌菌株A1、C7均为植物乳杆菌(Lactobacillus plantarum), 能快速产酸, 具有较好抑菌特性;葡萄球菌菌株S6为沃氏葡萄球菌(Staphylococcus warneri), S7为巴氏葡萄球菌(Staphylococcus pasteuri), 能产蛋白酶和脂肪酶, 具有良好的耐盐性和耐亚硝酸盐性, 对不同抗生素有不同的敏感性。筛选得到的4株菌株具有良好的发酵特性, 乳酸菌和葡萄球菌之间无拮抗作用, 复配后用可于鲊肉粉接种发酵。

关键词： 鲊肉粉; 葡萄球菌; 乳酸菌; 发酵特性; 分离筛选

本文引用格式

王曼 , 杨琛 , 覃晓玉 , 康孟杰 , 郝桂芳 , 王承明 . 鲊肉粉中乳酸菌和葡萄球菌的筛选及鉴定[J]. 食品与发酵工业, 2021 , 47(5) : 22 -27 . DOI: 10.13995/j.cnki.11-1802/ts.025490

Abstract

This study aimed to isolate and screen lactic acid bacteria and Staphylococcus with good fermentation property from traditionally fermented meat rice and provide theoretical basis for inoculating the fermentation of meat rice. According to the screening criteria of fermented meat products, the strains were identified through morphological characteristics and 16S rDNA sequence analysis. Finally, two strains of lactic acid bacteria (A1, C7) and two strains of Staphylococcus (S6, S7) were obtained. Both the A1 and C7 strains were Lactobacillus plantarum, which can produce acid rapidly and has antibacterial properties. The strains of S6 and S7 were Staphylococcus warneri and Staphylococcus pasteuri, respectively. The selected strains can produce protease and lipase and have good salt and nitrite resistance property, and different sensitivities to different antibiotics. The four strains screened in this study had good fermented properties, and there was no conflict between the lactic acid bacteria and Staphylococcus, thus can be used as excellent strains for the inoculation of fermented meat rice.

Key words： fermented meat rice; Staphylococcus; lactic acid bacteria; fermentation characteristics; isolation screening

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