| 发酵鱼制品中乳酸菌的筛选鉴定及其初步应用 |
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| 引用本文： | 林胜利,张琦琳,聂小华. 发酵鱼制品中乳酸菌的筛选鉴定及其初步应用[J]. 食品与发酵工业, 2012, 0(2): 61-65 |
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| 作者姓名： | 林胜利 张琦琳 聂小华 |
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| 作者单位： | 浙江工业大学生物与环境学院 |
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| 基金项目： | 国家高技术研究发展计划(863计划)资助项目(2007AA09Z442) |
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| 摘 要： | 自传统发酵鱼制品中分离得到98株乳酸菌,通过发酵适应性和发酵特性等试验筛选出2株优良乳酸菌Z40和Y33,其具有良好的生长特性、产酸性能和耐盐性;经16S rDNA序列分析鉴定,乳酸菌Z40和Y33均为植物乳杆菌。将乳酸菌Z40应用于鱼糜发酵,结果表明该菌可快速降低鱼糜体系的pH值,显著抑制挥发性盐基氮的形成。
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| 关 键 词： | 乳酸菌 筛选 鉴定 发酵鱼糜 |
Screening and Application of Lactic Acid Bacteria from Fermented Fish Products |
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| Lin Sheng-li,Zhang Qi-lin,Nie Xiao-hua. Screening and Application of Lactic Acid Bacteria from Fermented Fish Products[J]. Food and Fermentation Industries, 2012, 0(2): 61-65 |
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| Authors: | Lin Sheng-li Zhang Qi-lin Nie Xiao-hua |
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| Affiliation: | (College of Biological and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310014,China) |
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| Abstract: | Two lactic acid bacteria named Z40 and Y33 were selected from 98 isolates from traditional fermented fish products,both of them exhibited excellent characteristics in growth speed,acid production and salt-tolerance.And they were identified as Lactobacillus plantarum by 16S rRNA sequencing analysis.The results from the fermented surimi showed that Lactobacillus Z40 could result in a rapid pH decrease and suppression in the increase of total volatile base nitrogen(TVB-N). |
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| Keywords: | lactic acid bacteria screening identification fermented surimi |
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