侗族传统发酵酸肉中乳酸菌的筛选、发酵特性及安全性分析

为得到适合肉制品发酵的菌株,本研究采用传统微生物分离方法对侗族传统发酵酸肉中的乳酸菌进行分离鉴定,并对其发酵特性和安全性进行分析。结果表明,从发酵酸肉中分离得到54株乳酸菌,按照肉用发酵剂的基本原则进行筛选后得到S26、S42、S53三株性能优良菌株,结合形态学、生理生化特征和16S rRNA序列分析后确定:S26为香肠乳杆菌(Lactobacillus farciminis),S42为植物乳杆菌(Lactobacillus plantarum),S53为乳酸片球菌(Pediococcus acidilactici);三株菌生长良好且产酸速度快,24 h内可以将pH降到3.5左右;菌株对于氨基糖苷类、青霉素类、头孢类等大多数抗生素无耐药性,且无质粒和溶血现象;并且三株菌之间无拮抗作用,可将三株菌复配后用于肉类的发酵。

Screening,Fermentation Characteristics and Safety Analysis of Lactic Acid Bacteria in Dong Traditional Fermented Sour Meat

In order to obtain a suitable starter for the fermentation of meat products, the traditional microbial separation method was used to isolate and identify the lactic acid bacteria in the Dong traditional fermented sour meat, and its fermentation characteristics and safety were analyzed. The results showed that 54 strains of lactic acid bacteria were isolated from the sour meat, and the strains of S26, S42 and S53 were obtained according to the basic principles of meat starter. By combining morphological, physiological and biochemical characteristics with 16S rRNA sequence analysis, it was determined that, S26 was Lactobacillus farciminis strain, S42 was Lactobacillus plantarum strain, S53 was Pediococcus acidilactici strain. 3 strains grow well and the pH decrease rapidly, pH could be adjusted to 3.5 within 24 h. Strains had no resistant to most antibiotics and had no plasmid or hemolysis. Moreover, there was no antagonistic effect among the three strains, so the three strains could be used for meat fermentation after compounding.