摘要
为优化醉鱼的加工工艺,从传统发酵方法制作的醉鱼中分离纯化获得14株乳酸菌和9株葡萄球菌。通过形态学鉴定、生化鉴定以及糖醇发酵试验,筛选出2株戊糖乳杆菌、2株米酒乳杆菌、1株干酪乳杆菌及2株木糖葡萄球菌。5株乳酸菌和2株葡萄球菌都可作为水产制品的发酵剂。
14 strains of Lactobacillius spp. and 9 strains of Staphylococcus spp. were isolated from traditional fermented vinasse fish. On the basis of morphological observation, biochemical identification and sugar and alcohol fermentation test, two strains of Lactobacillus pentosus, two strains of L. sake, one strain of L. casei and two strains of Staphylococcus xylosus were screened. The result showed that five strains of Lactobacillius and two strains of Staphylococcus could be used as starters in aquatic products.
出处
《中国酿造》
CAS
北大核心
2010年第12期120-123,共4页
China Brewing
关键词
醉鱼
乳酸菌
葡萄球菌
鉴定
vinasse fish
Lactobacillus
Staphylococcus
identification
