| 分离自传统腌制鱼类的乳酸菌株发酵特性研究 |
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| 引用本文： | 游刚, 吴燕燕, 李来好, 杨贤庆, 陈胜军. 分离自传统腌制鱼类的乳酸菌株发酵特性研究[J]. 食品工业科技, 2014, (10): 220-223. DOI: 10.13386/j.issn1002-0306.2014.10.041 |
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| 作者姓名： | 游刚 吴燕燕 李来好 杨贤庆 陈胜军 |
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| 作者单位： | 中国海洋大学食品科学与工程学院;中国水产科学研究院南海水产研究所农业部水产品加工重点实验室 |
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| 基金项目： | 国家自然科学基金项目(31371800);中国水产科学研究院基本科研业务费资助(2013A1001);广东省海洋渔业科技推广专项(A201101I01、A201201I04) |
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| 摘 要： | 为筛选出适宜于腌制鱼类加工需要的优良乳酸菌,从传统腌制鱼中分离到的植物乳杆菌(Lactobacillus plantarum,Lp)、戊糖片球菌(Pediococcus pentosaceus,Pp)、肠膜明串珠菌(Leuconostoc mesenteroides,Lm)、嗜酸乳杆菌(Lactobacillus acidophilus,La)、短乳杆菌(Lactobacillus brevis,Lb)5种乳酸菌株的发酵特性。主要对其进行生化、耐盐性、盐浓度下的产酸能力和不同温度下的生长曲线、拮抗性能等进行实验。结果表明:5种乳酸菌株具有产酸不产气,不产粘液、H2O2、氨、H2S的特性;在盐浓度8%~12%能生长;在8%盐浓度下,24h内产酸基本稳定;生长曲线相似且最适生长温度都在30℃左右。菌种之间的拮抗性实验表明,La与Lm、La与Lp、Pp与Lm之间有较弱的拮抗作用,能满足混合发酵要求。该研究为下一步建立快速低盐鱼类腌制加工新技术提供理论依据。
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| 关 键 词： | 腌制鱼类 乳酸菌 发酵特性 |
| 收稿时间： | 2013-08-29 |
Study on fermentation properties of five bacterial strains separated from traditional salted fish |
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| YOU Gang, WU Yan-yan, LI Lai-hao, YANG Xian-qing, CHEN Sheng-jun. Study on fermentation properties of five bacterial strains separated from traditional salted fish[J]. Science and Technology of Food Industry, 2014, (10): 220-223. DOI: 10.13386/j.issn1002-0306.2014.10.041 |
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| Authors: | YOU Gang WU Yan-yan LI Lai-hao YANG Xian-qing CHEN Sheng-jun |
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| Affiliation: | 1.College of Food Science and Engineering, Ocean University of China;2.South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing of Ministry of Agriculture |
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| Abstract: | In order to select good starter cultures suitable for pickled fish processing, the fermentation properties of five kinds of lactobacillus separated from traditional salted fish, which included Lactobacillus plantarum (Lp) , Pediococcus pentosaceus ( Pp) , Leuconostoc mesenteroides ( Lm) , Lactobacillus acidophilus ( La) and Lactobacillus brevis ( Lb) was studied. Five strains were screened by the experiments of biochemistry properties, characters of tolerating NaCl, the ability to produce acid, the growing curve of different temperatures and the antagonism among them. The results showed that five bacterial strains produced acid but no gas, mucus, H2O2, ammonia and H2S. The five strains could tolerate salinity of 8% to 12%, acid production was basically stable in 24h, the growth curves were similar and the optimum growth temperature at about 30℃. Antagonistic tests among them showed that La and Lm, La and Lp, Pp and Lm had the antagonistic action, but to a lesser extent antagonism, they could still meet the requirements of mixed fermentation for salted fish. The study provided a theoretical basis for establishing a quick-cured processing technology in the next step. |
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| Keywords: | salted fish lactic acid bacteria fermentation property |
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