Rovira A, Nieto J C, Rodríguez A, Reguera J I, González Z
Facultad de Ciencia y Tecnología de los Alimentos y Ciencias Químicas, Universidad de Burgos, España.
Microbiologia. 1997 Jun;13(2):201-8.
The use of starter cultures to control and run the fermentative process is a usual way of manufacturing sausages in meat industries. The first stage in the starter culture designing process is to characterize the lactic acid bacteria isolated from these meat products, in order to select the best strains. The strains used for this study were isolated from different dry fermented sausages, obtained during the manufacturing process. The main tests used to identify the isolated bacteria were: microscopic-morphologic characteristics, catalase activity, production of gas, growth at 8, 15 and 45 degrees C, fermentation of carbohydrates and production of lactic acid isomers. A total of 194 strains were identified. Lactobacillus sake and Lactobacillus plantarum were the most frequent species. Other microbiological tests were also performed, and three strains of Lactobacillus sake were found which did not produce dextran from sucrose.
在肉类行业中，使用发酵剂来控制和进行发酵过程是生产香肠的常用方法。发酵剂设计过程的第一阶段是对从这些肉类产品中分离出的乳酸菌进行表征，以便选择最佳菌株。本研究使用的菌株是从制造过程中获得的不同干发酵香肠中分离出来的。用于鉴定分离出的细菌的主要测试有：微观形态特征；过氧化氢酶活性；气体产生情况；在8℃、15℃和45℃下的生长情况；碳水化合物发酵情况以及乳酸异构体的产生情况。总共鉴定出194株菌株。清酒乳杆菌和植物乳杆菌是最常见的种类。还进行了其他微生物学测试，发现有三株清酒乳杆菌不能利用蔗糖产生葡聚糖。
