Food and Fermentation Industries >

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

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

Food and Fermentation Industries

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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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

Cite this article

LUO Liang-zhi , WU Jun-rui , LIU Jia-yi , LI Xin , YUE Xi-qing . Isolation,screening and identification of lactic acid bacteria from salted and fermented manarin fish[J]. Food and Fermentation Industries, 2013 , 39(10) : 132 -136 . DOI: 10.13995/j.cnki.11-1802/ts.2013.10.035

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