摘要
以发酵香肠发酵剂的选择标准为原则,对分离自发酵香肠的20株乳酸菌进行了筛选。对筛选出的适合于发酵香肠生产的5株乳酸菌进行生化鉴定,初步鉴定结果为:FG-1、ML-2为植物乳杆菌(L.plantarum),GL-2、GX-2为干酪乳杆菌(L.casei),F2-2为鼠李糖乳杆菌(L.rhamnosus)。
Total 20 lactic acid bacteria were isolated from the fermented sausage.5 strains which suitable for fermented sausage production were identified on basis of their biochemical characteristics,the result shows that： 2 strains named FG-1,ML-2 were identified as L.plantarum,2 strains named GL-2、GX-2 were identified as L.casei,1 strain named F2-2 was identified as L.rhamnosus.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第5期765-769,共5页
Journal of Food Science and Biotechnology
基金
内蒙古自治区科技创新引导奖励基金项目
关键词
发酵香肠
乳酸菌
筛选
鉴定
fermented sausage
lactic acid bacteria
screening
identification
