| 中国传统酸肉中葡萄球菌的分离鉴定与应用研究 |
| |
| 引用本文： | 李宗军. 中国传统酸肉中葡萄球菌的分离鉴定与应用研究[J]. 生物技术通报, 2006, 2(3): 77-80,92 |
| |
| 作者姓名： | 李宗军 |
| |
| 作者单位： | 湖南农业大学食品科技学院,长沙,410128 |
| |
| 基金项目： | 国家863项目(2002AA248041)，湖南省重大研究专项(04NK1102) |
| |
| 摘 要： | 对我国传统酸肉中的葡萄球菌进行了首次研究,结果表明:葡萄球菌是中国传统酸肉中的重要微生物类群之一,在140个MSA培养物中有101株葡萄球菌,微球菌27株,其它杆菌和H2O2-球菌12株,所有葡萄球菌中有64%对新生霉素有抗性,属腐生葡萄球菌群及相关种群。生物培养法测定到腐生型葡萄球菌、木糖葡萄球菌和肉葡萄球菌对肌原纤维蛋白有不同程度的水解能力,可以开发成肉类专用发酵剂。
|
| 关 键 词： | 肉 发酵肉制品 肉类发酵剂 腐生型葡萄球菌 木糖葡萄球菌 |
| 收稿时间： | 2005-09-02 |
| 修稿时间： | 2005-09-02 |
Isolation and Identification of Staphylococci in Chinese Traditional Cured Meat and its Application |
| |
| Li Zongjun. Isolation and Identification of Staphylococci in Chinese Traditional Cured Meat and its Application[J]. Biotechnology Bulletin, 2006, 2(3): 77-80,92 |
| |
| Authors: | Li Zongjun |
| |
| Affiliation: | College of Food Science and Technology, Huhan Argricultural University, HNAU, Changsha 410128 |
| |
| Abstract: | Staphylococci in Chinese traditional cured meat were studied firstly in this paper.Results showed that Staphylococci were one of the important microbes flora in the Chinese traditional meat.101 of 140 MSA isolates were Staphylococci,27 Micrococci,12 bacillus and H2O2-cocci.64% of all Staphylococci could resist neomycin,so they were Staphylococcus sarophyticu groups.Proteolysis activity of S.sarophyticu,S.xylosus and S.carnosus to myofibrils were dif-ferent by microorganism culture method.We hope exploit them to specific meat starter. |
| |
| Keywords: | Meat Fermented meat products Meat starter Staphylococcus sarophyticu Staphylococcus xylosus |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
