肉品发酵剂葡萄球菌和微球菌的筛选

应用一种快速半定量平板方法初步筛选可作为肉品发酵剂的葡萄球菌和微球菌。从中式传统肉制品中分离、纯化了 1 0 0多株葡萄球菌和微球菌 ,将菌株点种在加有KNO3的琼脂平板 ,据菌落周围显示的红圈大小挑选出硝酸盐还原酶活性较高的菌株 ,同时具有一定蛋白酶和脂肪酶活性的菌株进行发酵适应性试验。筛选出 1株过氧化氢酶阳性球菌 ,经初步鉴定为肉糖葡萄球菌S1 5。通过在模拟肉汤培养基中和乳酸菌混合培养确定了一种复配方案P2 0 +S1 5。将混合发酵剂用于发酵香肠的制作 ,测定微生物和理化指标 ,并用仪器测定标准化部分感官指标

Selection of Staphylococci and Micrococci as Meat Starter Cultures

A fast semi-quantitative plate assay has been applied to select staphylococci and micrococci with possible value as meat sarter cultures. One hundreds of strains have been isolated and purificated from Chinese traditional meat products. All strains have stabbed with match-stick into KNO 3-containing agar plates. Colonies showing very high nitrate reduction properties that suggested by the size of surrounding red halos were selected. The proteolytic and lipolytic activities of the selected colonies were tested. According to fermentation adaptation,one catalase- positive cocci was selected and identified as Staphylococcus carnosus S15. Meat mixed starter culture P20+S15 without counteraction were selected on simulative broth medium. Changes of Physico-Chemical and Microbial properties were measured and analyzed. Changes of color and texture were measured with instrumental measurement.