作　　者： ; ; ; ; ;

机构地区： 中国海洋大学食品科学与工程学院

出　　处： 《食品工业科技》 2014年第10期220-223,共4页

摘　　要： 为筛选出适宜于腌制鱼类加工需要的优良乳酸菌，从传统腌制鱼中分离到的植物乳杆菌（Lactobacillusplantarum，Lp）、戊糖片球菌（Pediococcuspentosaceus，Pp）、肠膜明串珠菌（Leuconostocmesenteroides，Lm）、嗜酸乳杆菌（Lactobacillusacidophilus，La）、短乳杆菌（Lactobacillusbrevis，Lb）5种乳酸菌株的发酵特性。主要对其进行生化、耐盐性、盐浓度下的产酸能力和不同温度下的生长曲线、拮抗性能等进行实验。结果表明：5种乳酸菌株具有产酸不产气，不产粘液、H2O2、氨、H2S的特性；在盐浓度8％～12％能生长；在8％盐浓度下，24h内产酸基本稳定；生长曲线相似且最适生长温度都在30℃左右。菌种之间的拮抗性实验表明，La与Lm、La与Lp、Pp与Lm之间有较弱的拮抗作用，能满足混合发酵要求。该研究为下一步建立快速低盐鱼类腌制加工新技术提供理论依据。 In order to select good starter cultures suitable for pickled fish processing ,the fermentation properties of five kinds of lactobacillus separated from traditional salted fish,which included Lactobacillus plantarum（Lp）, Pediococcus pentosaceus （ Pp ）, Leuconostoc mesenteroides （ Lm ）, Lactobacillus acidophilus （ La ） and Lactobacillus brevis（Lb） was studied. Five strains were screened by the experiments of biochemistry properties,characters of tolerating NaCI,the ability to produce acid,the growing curve of different temperatures and the antagonism among them. The results showed that five bacterial strains produced acid but no gas, mucus,H2O2,ammonia and H2S. The five strains could tolerate salinity of 8% to 12% ,acid production was basically stable in 24h,the growth curves were similar and the optimum growth temperature at about 30℃. Antagonistic tests among them showed that La and Lm,La and Lp,Pp and Lm had the antagonistic action,but to a lesser extent antagonism,they could still meet the requirements of mixed fermentation for salted fish. The study provided a theoretical basis for establishing a quick-cured processing technology in the next step.

关 键 词： 腌制鱼类 乳酸菌 发酵特性

领　　域： [轻工技术与工程] [轻工技术与工程]