文献类型：期刊文献

中文题名：发酵香肠中分离纯化的三株乳酸菌产酸特性研究

英文题名：Study on Acid Production Characteristics of Three Strains of Lactic Acid Bacteria Isolated and Purified from Fermented Sausage

作者：吉莉莉[1];魏艳[1];何丹[1];陈雪玲[1];付婷婷[1];张崟[1];赵黎明[2]

机构：[1]成都大学肉类加工四川省重点实验室,成都610106;[2]华东理工大学发酵工业分离提取技术研发中心,生物反应器工程重点实验室,上海200237

年份：2020

卷号：45

期号：2

起止页码：36

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2017】；

基金：国家重点研发计划课题(2017YFB0309302)

语种：中文

中文关键词：乳酸菌;产酸;特性研究

外文关键词：lactic acid bacteria;acid production;characteristics study

摘要：为了研究从发酵香肠中分离纯化的3株乳酸菌粪肠球菌(Enterococcus faecalis)、戊糖片球菌(Pediococcus pentosaceus)和肠膜明串珠菌(Leuconostoc mesenteroides)的产酸性能,对这3株菌在不同pH、温度、NaCl、NaNO2条件下的生长情况及产酸情况进行了测定。研究结果显示:这3株菌中,肠膜明串珠菌和戊糖片球菌的生长特性较好;粪肠球菌的生长特性虽不如肠膜明串珠菌和戊糖片球菌,但产酸能力最好,戊糖片球菌耐盐性最好、肠膜明串珠菌耐亚硝酸盐的特性最好;在不同温度和pH条件的测试中,肠膜明串珠菌的生长能力最好,粪肠球菌次之。这3株乳酸菌在发酵肉制品中均产生乳酸。总之,这3株菌均具有用于发酵制备乳酸的能力。
In order to study the acid production performance of the three strains of lactic acid bacteria such as Enterococcus faecalis,Pediococcus pentosaceus and Leuconostoc mesenteroides,which are isolated and purified from fermented sausage,the growth and acid production situations of the three strains of lactic acid bacteria are determined under different pH values,temperatures,NaCl,NaNO2.The results show that among the three strains of lactic acid bacteria,the growth characteristics of Leuconostoc mesenteroides and Pediococcus pentosaceusare are better;the growth characteristics of Enterococcus faecalis are not as good as Leuconostoc mesenteroides and Pediococcus pentosaceus,but its acid production performance is the best,the salt resistance of Pediococcus pentosaceuis the best,the nitrite resistance of Leuconostoc mesenteroides is the best.Under different temperatures and pH values,the growth ability of Leuconostoc mesenteroides is the best,followed by Enterococcus faecalis.These three strains of lactic acid bacteria all produce lactic acid in fermented meat products.In conclusion,all the three strains have the ability to ferment lactic acid.