发酵香肠中益生性乳杆菌的分离及筛选-海藻活性物质国家重点试验室.pdfVIP

肉类研究 MEAT RESEARCH 2008.12 发酵香肠中益生性乳杆菌的分离及筛选 1,2 2 2 2 1 马德功 ，王成忠 ，张志国 ，于功明 ，崔文文 （1.青岛明月海藻集团有限公司，山东 胶南 266400;2.山东轻工业学院，山东 济南 250353） 摘　要：利用PH2.5和1%胆盐的MRS液体培养基，对自然发酵香肠中耐低酸耐胆盐的乳杆 菌进行富集，从中分离纯化得到184株乳杆菌。通过一级筛选：24h产酸、耐盐耐硝性、产 粘液、产过氧化氢等实验，筛选出20株符合发酵香肠乳酸菌发酵剂基本要求的菌株。通过 二级筛选：耐低酸能力、耐胆汁酸盐能力和抑菌能力，最终筛选出了性能优良乳杆菌3株， 可作为益生型发酵剂用于发酵香肠生产。文中还对所获得菌株的相关发酵性能进行了测定。 关键词：发酵香肠；益生菌；乳杆菌；筛选 Isolation and Selection of Probiotic Lactobacillus Stains from Traditional Fermented Sausages 1,2 2 2 2 1 MA Degong , WANG Chengzhong , ZHANG Zhiguo , YU Gongming , CUI Wenwen (1. Qingdao Brig ht Moon Seaweed Co.,Ltd, Jiaonan 266400, China ; 2. Shandong College of Food and Biology Engineering, Shandong Jinan 250353, China) Abstract: A total of 184 lactobanillus stains was isolated and purified from naturally fermented dry sau sages after enrichment in MRS broth at pH 2 .5 followed by 1% bie salt stressing.After selected by first grade: 24h acid-generation , NaCl and nitrite tolerance, slime production ,H O -producing and so 2 2 on ,20 strains that meet the fundmental requirements of fermented sau sages starter cultures were ob- tained for second selection including:capability of endure low acid, capability of endure cattle gallladder salt and inhitory activity.Finally , three strains with excellent characteristies were obtained, and they can be used as probiotic starter cultures for fermented sausages production.The fermented characteristics of these three strains wre also stud