食品与发酵工业 >

2023 , Vol. 49 >Issue 10: 85 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033010

研究报告

贵州侗族酸肉中优质发酵菌株的筛选及鉴定

  • 韩竞旭 ,
  • 邢路娟 ,
  • 张万刚
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  • (南京农业大学 食品科技学院,国家肉品质量安全与工程技术研究中心,江苏 南京,210095)
第一作者:硕士(张万刚教授为通信作者,E-mail:2018108067@njau.edu.cn)

收稿日期: 2022-07-17

  修回日期: 2022-08-22

  网络出版日期: 2023-06-13

基金资助

国家现代农业产业技术体系(CARS-35);江苏现代农业产业技术体系(JATS(2021)476)

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Screening and identification of high-quality strains in sour meat of the Dong minority

  • HAN Jingxu ,
  • XING Lujuan ,
  • ZHANG Wangang
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  • (National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095,China)

Received date: 2022-07-17

  Revised date: 2022-08-22

  Online published: 2023-06-13

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摘要

酸肉是将猪的五花肉预处理后,加入糯米饭、盐、辣椒等辅料,装坛密封后在自然条件下厌氧发酵形成的传统肉制品。因其肉质细腻、风味独特、营养丰富等特点而广泛流传于贵州、湖南、江西等地。但由于其生产制作多为自然发酵,易受到地域、环境、气候、人为操作等因素影响,发酵体系中的微生物组成与发酵条件差异较大,因而导致终产品品质难以控制。在酸肉生产中引入外源发酵剂可提高生产的可控性,抑制杂菌及有害菌生长,缩短发酵周期。因此该研究采用传统培养法对自然发酵酸肉中具备优良发酵性能的菌株进行分离筛选。分离纯化后在乳酸细菌培养基(de man rogosa sharpe, MRS)和甘露醇氯化钠琼脂培养基(manitol salt agar, MSA)上分别得到575、187株菌。经初筛后得到116株乳酸菌和26株葡萄球菌。随后根据肉制品发酵剂的标准进行复筛,得到发酵性能较好的一株乳酸菌L36和一株葡萄球菌S53,经形态学观察和生理生化特征及16S rDNA序列分析后确定L36为香肠乳杆菌(Lactobacillus farciminis),具有快速产酸的特性;S53为腐生葡萄球菌(Staphylococcus saprophyticus),具有良好的脂肪酶和蛋白酶活性。2株菌种间无拮抗作用,可作为外源发酵剂用于肉制品生产中。

关键词： 酸肉; 乳酸菌; 葡萄球菌; 分离; 鉴定

本文引用格式

韩竞旭 , 邢路娟 , 张万刚 . 贵州侗族酸肉中优质发酵菌株的筛选及鉴定[J]. 食品与发酵工业, 2023 , 49(10) : 85 -90 . DOI: 10.13995/j.cnki.11-1802/ts.033010

Abstract

Sour meat is a traditional meat product formed by anaerobic fermentation under natural conditions with pretreated pork belly as well as waxy rice, salt, pepper, and other auxiliary materials. The sour meat is widely spread in Guizhou, Hunan, Jiangxi, and other places due to its delicate texture, unique flavor, rich nutrition, and other characteristics. However, the natural fermentation of sour meat is easily affected by geographical, environmental, climatic, and human factors, thus, it is difficult to control the quality of the final product due to differences of the microbial compositions. The addition of exogenous starter in the production of sour meat can improve the controllability by inhibiting the growth of impurities and harmful bacteria along with a shortened fermentation period. Therefore, the traditional culture method was used to isolate and screen the strains with excellent fermentation performance in naturally fermented sour meat of Dong minority. After isolation and purification, there were 575 and 187 strains of bacteria obtained by lactate bacterial medium, De Man Rogosa Sharpe) MRS and manitol sodium chloride agar (MSA), respectively. Based on the preliminary screening, there were 116 strains of lactic acid bacteria and 26 strains of Staphylococcus obtained. Subsequently, the strains of lactic acid bacteria L36 and Staphylococcus S53 with good fermentation performance were rescreened according to the standard of meat starter culture. After morphological observation, physiological check and 16S rDNA sequence analysis, the L36 was identified to be Lactobacillus farciminis with the characteristic of rapid acid production whereas the S53 was identified to be Staphylococcus saprophyticus with the activities of lipase and protease. These two strains could be used as exogenous starter culture in meat production without antagonism.

Key words： sour meat; lactic acid bacteria; Staphylococcus; isolation; identification

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