肉用乳酸菌发酵剂菌株的分离筛选与鉴定

摘要

作者从4种自然发酵肉制品中分离出112株乳酸菌,通过考察菌株的发酵特性和耐受性,最终获得一株性能优良的菌株TI-1.该菌株在添加8 g/dL NaCl和150 mg/kgNaNO2的MRS培养基中生长良好,并且能耐受80℃水浴10 min.通过生理生化鉴定和16S rRNA序列分析,该菌株为植物乳杆菌.%In this study, 112 lactic acid bacteria strains were isolated from four kinds of traditional fermented meats.Through the study of fermentation properties and strain tolerance, the strain T1-1 was selected which grown well in MRS broth with 8 g/dL NaCl and 150 mg/kg NaNO2, and showed a high ability to survive at 80 ℃ water bath after 10 min.Then the strain was identified as Lactobacillus plantarum by using physiological-biochemical characteristics and 16S rRNA sequence.