| 自然发酵肉制品中干酪乳杆菌的分离和鉴定 |
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| 引用本文： | 徐静,金志雄,王海燕,李平兰,马长伟.自然发酵肉制品中干酪乳杆菌的分离和鉴定[J].食品与发酵工业,2004,30(5):23-26. |
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| 作者姓名： | 徐静 金志雄 王海燕 李平兰 马长伟 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家“十五”科技攻关资助项目(No.2001BA501A11) |
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| 摘 要： | 从自然发酵香肠和自制腌肉中分离得到68株乳酸菌,通过对菌株发酵适应性的研究,筛选出2株性能优良,适用于肉制品发酵的乳酸菌C67和R6,初步生化鉴定表明,2株均为干酪乳杆菌。文中还对所获得的菌株的相关发酵性能进行了测试。
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| 关 键 词： | 肉制品 干酪乳杆菌 分离 鉴定 |
| 修稿时间： | 2004年2月23日 |
Isolation and Identification of Lactobacillus casei from Natural Fermented Meat Products |
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| Xu Jing,Jin Zhixiong,Wang Haiyan,Li Pinglan,Ma Changwei College of Food Science & Nutritional Engineering,China Agricultural University,Beijing.Isolation and Identification of Lactobacillus casei from Natural Fermented Meat Products[J].Food and Fermentation Industries,2004,30(5):23-26. |
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| Authors: | Xu Jing Jin Zhixiong Wang Haiyan Li Pinglan Ma Changwei College of Food Science & Nutritional Engineering China Agricultural University Beijing |
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| Affiliation: | Xu Jing,Jin Zhixiong,Wang Haiyan,Li Pinglan,Ma Changwei College of Food Science & Nutritional Engineering,China Agricultural University,Beijing,100083 |
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| Abstract: | 68 Strains of lactic acid bacteria were isolated and identified from natural fermented
sausages and cured meat. Two strains, named C67 and R6, were selected for having excellent charac-
teristics. Both of them are identified as Lactobacillus casei. The fermentive characteristics of these
two strains were also studied in this paper. |
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| Keywords: | meat product Lactobacillus casei isolation identification |
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