发酵风干肠中乳酸菌的发酵性能

对从自然发酵风干肠中分离的6 株乳酸菌的发酵性能进行评价，主要包括测定菌株的生长曲线、产酸能力、对NaCl及NaNO2的耐受能力，同时通过吲哚实验和抗生素敏感性测定对菌株的安全性进行初步评价。结果表明：6 株乳酸菌生长趋势接近，均在8 h左右进入生长稳定期，pH值在0～8 h下降最快，清酒乳杆菌和发酵乳杆菌的产酸能力更强；所有菌株均可在6 g/100 mL NaCl和0.015 g/100 mL NaNO2条件下生长，植物乳杆菌和弯曲乳杆菌的NaCl耐受能力最优，清酒乳杆菌和发酵乳杆菌则对NaNO2具有最强的耐受能力；吲哚实验中6 株乳酸菌的反应结果均为阴性，对实验所选抗生素无耐药性，说明6 株乳酸菌具有较好的发酵性能和安全性，可作为功能性发酵剂用于发酵肉制品的生产。

Fermentation Properties of Lactic Acid Bacteria Isolated from Harbin Dry Sausages

The fermentation properties of 6 strains of lactic acid bacteria (LAB) isolated from Harbin dry sausages were evaluated in this study including growth curve, acidification rate and tolerance to salt and nitrite. Safety evaluation was also carried out by indole test and antibiotic susceptibility test. The results showed that the growth curves of the 6 strains were similar; the stationary phase began at about 8 h. The pH value of fermentation broth decreased most rapidly during the first 8 h of fermentation, and Lactobacillus sake and Lactobacillus fermentum exhibited the highest acid producing ability among the LAB isolates. All these strains were tolerant to 6 g/100 mL of NaCl and 0.015 g/100 mL of NaNO2; Lactobacillus plantarum and Lactobacillus curvatus demonstrated the best tolerance to NaCl, while L. sake and L. fermentum exhibited the best tolerance to NaNO2. The results of indole test were negative for all the LAB strains and they showed no resistance to any of the tested antibiotics. So, the LAB isolated from Harbin dry sausages possessed good fermentation characteristics and safety and hence could be useful as a good starter culture for fermented meat products.