对分离自一种传统广式腊肠中的植物乳杆菌(Lp003)和戊糖片球菌(Pp004)的特性进行了研究.结果表明,Lp003和Pp004具有较强的产酸能力和良好的生长特性,在MRS培养基中,30℃培养14 h后,Lp003发酵液的pH可降至4.5,活菌数达1.2×109cfu/mL;Pp004培养18h时的pH值为4.6,活菌数为1.5×109 cfu/mL.Lp003和Pp004具有较强的耐盐性(6%NaCl),无蛋白分解活性,具有较强的亚硝酸盐降解能力,发酵25 h后,Lp003和Pp004分别能使亚硝酸盐含量从120mg/L下降至10mg/L和17mg/L.另外,Lp003产生的乳酸菌素对芽孢杆菌、葡萄球菌等革兰氏阳性菌和大肠杆菌等革兰氏阴性菌都具有较强的抑菌作用.Lp003和Pp004具备作为肉用发酵剂的优良特性.
The characteristics of Lactobacillus plantarum (Lp003) and Pediococcus pentosaceus(Pp004) isolated from a traditional sausage were studied. The result indicated that both Lp003 and Pp004 can grow and produce acid. By culturing Lp003 in the MRS medium at 30℃ for 14?h, the pH decrease to 4.5 and the number of viable cells is 1.5×109 cfu/ml for Pp004 after 18h fermentation. Both Lp003 and Pp004 have the properties to endure high salt. These two stains do not decompose protein but reduce the nitrate concentration. Lp003 could produce a lactobacillin to suppress the activities of some Gram-positive bacteria including Bacillus subtilis, Staphylococcusaureus, and also Gram-negative bacteria including Escherichiacoli.
Food and Fermentation Industries