作　　者： ; ; ; ; ; ;

机构地区： 广东海洋大学食品科技学院

出　　处： 《食品科学》 2009年第21期192-194,共3页

摘　　要： 为优化咸鱼的加工工艺,对优质北海淡口咸鱼进行乳酸菌和葡萄球菌的分离和鉴定。分别采用MRS和MSA培养基,从咸鱼中分离出乳酸菌13株和葡萄球菌10株。经生理生化实验初筛出乳酸菌3株、葡萄球菌两株。初步鉴定乳酸菌为戊糖片球菌,两株葡萄球菌分别为肉糖葡萄球菌和木糖葡萄球菌。 Lactobacillus spp. and Staphylococcus spp. strains were isolated from Beihai light cured fish using MRS and MSA media and identified in terms of physiological and biochemical characteristics. Thirteen strains of Lactobacillus spp. and 10 strains of Staphylococcus spp. were obtained, and 3 strains （L1, L7, L9） of Lactobacillus spp. and 2 strains （S5, S8） of Staphylococcus spp. were selected by physiological and biochemical analysis. All the 3 strains of Lactobacillus spp. were identified as Pediococcus pentosaceus, and S5 and S8 Staphylococcus carnosus and Staphylococcus xylosu ,respectively.

关 键 词： 咸鱼 乳酸菌 葡萄球菌 分离 鉴定

领　　域： [轻工技术与工程] [轻工技术与工程]