CAJ | 학술논문

以白鲢为原料,对腊鱼加工过程的乳酸菌进行分离鉴定,并分析了其特性,为腊鱼加工及其品质控制提供实验数据.结果表明,腊鱼加工中存在植物乳杆菌、弯曲乳杆菌、食品乳杆菌、乳酸片球菌、戊糖片球菌,且不同加工阶段乳酸菌苗种分布不同.原料鱼、腌制结束时鱼体和成品中杆菌分别占乳酸菌的88%、56%和94%,是腊鱼加工中的优势乳酸菌.所有分离的乳酸菌都具有一定的耐盐、耐低温能力和蛋白酶活性,其中弯曲乳杆菌、乳酸片球菌的耐盐和耐低温能力较高;乳酸片球菌的蛋白酶活性最高.
이백련위원료,대석어가공과정적유산균진행분리감정,병분석료기특성,위석어가공급기품질공제제공실험수거.결과표명,석어가공중존재식물유간균、만곡유간균、식품유간균、유산편구균、무당편구균,차불동가공계단유산균묘충분포불동.원료어、업제결속시어체화성품중간균분별점유산균적88%、56%화94%,시석어가공중적우세유산균.소유분리적유산균도구유일정적내염、내저온능력화단백매활성,기중만곡유간균、유산편구균적내염화내저온능력교고;유산편구균적단백매활성최고.
With sliver carp as raw materials, Lactic acid bacteria(LAB) during processing cured fish was isola-ted and identified, whose properties were also studied ,aiming at providing experimental data for cured fish processing and quality control. The results shows that Lactobacillus plantarum, Lactobacillus curvatus,Lactobacillus alimentarius,Pediococcus pentosaceu,Pediococcus acidiactici exist in cuerd fish. And the distribution of LAB was different in different stages. Bacilli were dominant LAB during processing cured fish, ratio of bacilli to LAB from fresh fish, pickled fish and cured fish was 88%, 56% and 94%, respectively. All of isolations have the ability of salt tolerance, low-tem-perature resistance and protease activity. Lactobacillus curvatus and Pediococcus acidiactici have higher ability of salt tolerance and low-temperature resistance. Protease activity of Pediococcus acidiactici is the highest.