| 一株分离自广式腊肠的葡萄球菌的分离与鉴定 |
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| 引用本文： | 吴燕涛,赵谋明,孙为正,崔春,何婷. 一株分离自广式腊肠的葡萄球菌的分离与鉴定[J]. 食品与发酵工业, 2007, 33(9): 11-13 |
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| 作者姓名： | 吴燕涛 赵谋明 孙为正 崔春 何婷 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 粤港关键领域重点突破项目;广东省部产学研结合专项资金 |
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| 摘 要： | 从肉制品——-广式腊肠中分离得到葡萄球菌(Staphylococcus condimenti)。研究了从8个生产厂家的广式腊肠中分离得到64株葡萄球菌,通过对分离菌株发酵剂适应性和发酵特性研究,从分离菌株中筛选出1株适合于作为肉制品发酵剂的菌株L_2A_4,对其进行形态特征观察和生理生化测试并结合16SrDNA测序表明,为Staphylococcus condimenti。
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| 关 键 词： | 广式腊肠 葡萄球菌(Staphylococcus condimenti) 分离 鉴定 |
| 收稿时间： | 2007-04-11 |
| 修稿时间： | 2007-05-22 |
Isolation and Identification of Staphylococci-Staphylococcus condimenti from Cantonese Sausage |
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| Wu Yantao,Zhao Mouming,Sun Weizheng,Cui Chun,He Ting. Isolation and Identification of Staphylococci-Staphylococcus condimenti from Cantonese Sausage[J]. Food and Fermentation Industries, 2007, 33(9): 11-13 |
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| Authors: | Wu Yantao Zhao Mouming Sun Weizheng Cui Chun He Ting |
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| Abstract: | Isolated Staphylococcus condimenti from Cantonese sausage. 64 staphylococci strains were isolated and purified from 8 samples of Cantonese sausage from 8 different companies. According to the fermentation adaptation, a Strain named L2 A4 with excellent characteristics in Cantonese sausage was selected. The morphology, physiological and biochemical characteristics of the strain were determined. The strain was identified as Staphylococcus condimenti, the 16SrDNA sequence of the isolate was also confirmed the result of identification. The present study is valuable for further exploration into the microbiological characteristics of Cantonese sausage and can be a good prospect. |
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| Keywords: | Cantonese sausage staphylococci Staphylococcus condimenti isolation identification |
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