发酵肉中有益菌的分离筛选研究

以MRS培养基和番茄汁琼脂培养基为基础培养基,从自然发酵的咸肉、咸鱼、香肠中分离得到五个菌株,均为球状菌。经过进一步测试表明:五个菌株在pH5.0左右或低于5.0时生长良好;五株菌在2%～6%的NaCl浓度内生长较适宜,其中有两株菌在10%NaCl的环境中仍能生长,五株菌的生长适宜温度范围在30℃～40℃之间,但在35℃培养时生长最好。基本都能符合肉品发酵剂的要求。

Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products

The MRS culture medium and the tomato juice agar-agar culture medium were taken as the foundation culture medium,five strains were sepa- rated from the bacon,the salty fish and the sausage which are naturally ferments,and they are all coccus.the further tests indicate they were grows better at the pH≤5.0,and NaCl2%～ 6%,even two of them could grow at the medium with 10% NaCl.The optimum growth temperature range for the five strains was 30℃～40℃, but best at 35℃.Basically,five strains were all fit for fermented meat products.