文献类型：期刊文献

中文题名：传统鱼露发酵液中优势乳酸菌的分离、纯化与初步鉴定

英文题名：Isolation,purification and identification of dominant lactic acid bacteria from traditional fish sauce

作者：张豪[1];章超桦[1];曹文红[1];李瑞杰[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：24

起止页码：186

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：广东省水产蛋白改性技术研究团队专项经费(2011A020102005)

语种：中文

中文关键词：鱼露;酸菌;分离;鉴定

外文关键词：fish sauce ; lactic acid bacteria ; isolation ;~ identification

中文摘要：为了研究传统鱼露发酵过程中乳酸菌的种类及性质,以发酵周期为两年的传统鱼露发酵液为研究对象,利用乳酸菌分离培养基对中后期发酵液中的优势乳酸菌进行筛选,并考察其生理生化性质。研究结果表明:从发酵液中共分离获得28种乳酸菌,其中至少有5种优势乳酸菌贯穿整个鱼露发酵的中后期,经生理生化鉴定初步确定R1为发酵乳杆菌(Lactobacillus fermentum)、R2为德氏乳杆菌乳亚种(L.delbrueckii subsp.lactis)、R4为短乳杆菌(L.brevis)、R5为乳酸乳球菌乳亚种(L.lactis subsp.lactis),而R3未能鉴别出种属。其中R1、R4的耐盐性比较强,而R3、R5的产酸能力则相对较强。这5株乳酸菌均不具有对蛋白质和脂肪的降解能力。这为下一步多菌种的添加应用奠定基础。

外文摘要：In order to study the species and characteristics of LAB Strains in the fish sauce. The two-years fermented fish sauce was used for this study. The dominant LAB strains in the mid-term and later were analyzed by the means of the medium of LAB isolation. It was also investigated the physiological and biochemical properties. Results showed that 28 bacterial strains were isolated from naturally fermented fish sauce and at least 5 kinds of dominant LAB throughout the middle and late. According to results of physiological and biochemical experiments,4 dominant strains were identified,which were Lactobacillus fermentum （R1）,L. delbrueckfi subsp.lactis （ R2）, L. brevis （R4） and L. lactis subsp.lactis （R5）. But R3 was failed to identify the species. In addition,the salt tolerance ability of R1 and R4 was better than the others. The R3 and Rs had a relatively higher acid production ability. While all of them could not decompose protein and lipid. Results laid the foundation for the further applications.