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内蒙古传统肉肠中乳酸菌的筛选及生长性能测定 被引量:2

Screening and growth performance determination of lactic acid bacteria in Inner Mongolia traditional sausages
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摘要 通过对内蒙古传统肉肠中的乳酸菌进行筛选,从中筛选出适合用于发酵香肠的发酵剂,并对筛选出的菌株进行耐盐性、耐亚硝酸盐性能、72 h生长曲线的测定。经过筛选实验,筛选出了3株菌,分别为X3-9、X3-10、X3-12。在较低浓度Na Cl的MRS培养基中,3株菌生长情况差异不显著,在9%Na Cl的MRS中,X3-12的耐盐性显著优于其他2株菌(P〈0.05);在较高浓度的亚硝酸盐培养基中,X3-9的耐亚硝酸能力显著强于其他菌株(P〈0.05),3株菌的72 h生长情况良好且没有显著差异,因此这3株菌均可作为发酵香肠发酵剂。 Screened out of the suitable bactevia that fermented sausage through Inner Mongolia traditional sausage and salt tolerance, nitrite-resistant tolerance, 72 h growth curve were studied. Screened out three lactic acid bacteria, respectively X3-9, X3-10, X3-12. Under lower concentrations of NaCI in MRS medium, bacteria growth ability was not significantly different, while X3-12 salt tolerance was significantly better than the other two strains (P〈0.05) at 9% NaCI of MRS medium; in the higher concentrations of nitrite culture medium, the resistance of X3-9 was significantly stronger than the others (P〈0.05); the ability of 72 h growth was not significantly different. So this three lactic acid bacteria can be fermented sausage in the future.
作者 马丹 王德宝 靳志敏 靳烨 赵丽华 MA Dan, WANG De-bao, JIN Zhi-min, JIN Ye, ZHAO Li-hua (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018)
出处 《食品科技》 CAS 北大核心 2015年第3期12-15,共4页 Food Science and Technology
基金 国家自然科学基金项目(31260378)
关键词 传统肉肠 乳酸菌 筛选 生长性能 traditional sausage lactic acid bacteria screen growth performance
作者简介 马丹(1990-),女,硕士研究生,主要从事肉品加工和质量控制的研究工作。 通讯作者
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