摘要
试验采用中国传统发酵香肠作为采集样品,从中分离纯化出具有革兰氏阳性和触酶阳性的葡萄球菌,对此菌株做生理生化特性鉴定,以对发酵香肠的菌株进行进一步的筛选,从中选出不产粘液、发酵葡萄糖不产气、不产色素、不产H2S、不具有氨基酸脱羧酶、不产氨、15℃能还原硝酸盐、pH4.5条件下生长的菌株作为发酵香肠中的优良葡萄菌株,最后测定优势菌株24小时的生长曲线和pH变化曲线。
Using the traditional Chinese fermented sausages as sample, the experiment isolated the Gram-positive and touch-positive staphylococcus, and purified strains that was carried out by crossing plate method. A series experiments were maked out of to choose the bacteria which didn;t product mucilage, gas, color ,HzS,ammonia, didn＇t bear the decarboxylase, could reduce nitrate at 15℃ and could grow when the pH were 4.5. Biolchemical appraisal proved that the bacteria possess the qualifications mentioned above were the excellent staphylococcus in ferment sausage. Finally, detected the growth curve and pH changes curve of 24 hours of the several advantage strains.
出处
《肉类研究》
2009年第2期14-17,共4页
Meat Research
关键词
葡萄球菌
发酵香肠
生理生化特性
staphylococcus
ferment sausage
physiological and biochemical characteristics
