摘要
从泡菜中分离出菌株,利用钙溶圈筛选乳酸菌。经低温发酵能力测试筛选出优良菌株并接种于鸡肉发酵验证,得到发酵特性优良的菌株三株。根据生化鉴定和16S rDNA序列测序所得菌株为两株乳杆菌(Lact.1、Lact.2)和一株清酒乳杆菌(Lact.3)。以OD值为指标,以pH值、温度、葡萄糖添加量和接种量作为参考因素,利用正交试验优化确定两株乳杆菌(Lact.1、Lact.2)和清酒乳杆菌生长最优条件分别为pH7.0、温度35℃、葡萄糖添加量4%、接种量3%;pH7.0、温度35℃、葡萄糖添加量2%、接种量3%和pH6.0、温度32℃、葡萄糖添加量2%、接种量1%。
Lactic acid bacteria were isolated from sorts of pickles and selected by Ca2＋-medium plates,Low- temperature fermentation test and inoculated in chicken.Three strains of lactic acid bacteria were selected from kim- chi and identified as Lactobacilli,of which 2 strains were Lactobacillus.sp （Lact.1、Lact.2） and 1 strain were Lacto- bacillus.sakei by physiological and biochemical tests and 16SrDNA sequencing method.Slected OD value as indica- tors,pH value,temperature,add the amount of glucose and inoculums as factors,used orthogonal test to determine the optimum growth conditions of two strains of Lactobacillus.sp （Lact.1、Lact.2）and Lactoba-cillus.sake were pH7.0,temperature 35℃,the amount of glucose added 4%,inoculum3% ,pH7.0,temperature 35℃,the amount of glucose added 2%,inoculum3%and pH6.5,temperature 32 ℃,the amount of glucose added 2%,inoculum1% respectively.
出处
《包装与食品机械》
CAS
2010年第2期21-26,共6页
Packaging and Food Machinery
关键词
乳杆菌
清酒乳杆菌
鸡肉发酵
理化特性
lactobacillus.sp
lactobacillus.sakei
fermented chicken
physical-chemical properties
