Santos E M, González-Fernández C, Jaime I, Rovira J
Departamento de Biotecnología y Ciencia de los Alimentos, Facultad de Ciencia y Tecnología de los Alimentos y Ciencias Químicas, Universidad de Burgos, Spain.
Int J Food Microbiol. 1998 Jan 6;39(1-2):123-8. doi: 10.1016/s0168-1605(97)00128-1.
A total of 516 strains of lactic acid bacteria isolated from 'chorizo' (a Spanish dry fermented sausage) were identified. The 'chorizo' was from three zones of Castilla and León in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant species present (68.8%) followed by L. curvatus (16.47%) and Pediococcus sp. (8.52%). Different strains that do not belong to the above species were grouped as Lactobacillus sp. Group S1 comprising maltose and lactose negative L. sake was the main group present in all factories except in a factory in Segovia where group S3 comprising lactose positive L. sake and pediococci were the predominant ones. Group S1 increased during the ripening process in all six factories and it dominated in the ripened 'chorizo' except in the mentioned factory in Segovia. In general strains of L. sake and L. curvatus which fermented maltose but not lactose were more dominant at the beginning and in the middle of the process, whereas, L. sake and L. curvatus which could ferment lactose, or lactose and maltose occurred in higher numbers in semi-ripened 'chorizo' and in the final product. This indicates that strains which could ferment lactose were more competitive towards the end of the process. Strains from group S1 were the microorganisms responsible for the pH drop in most of the factories, giving the correct texture. As a result it would appear that a strain from this group would be most suitable for use as starter culture.
共鉴定了516株从“西班牙辣香肠”（一种西班牙干发酵香肠）中分离出的乳酸菌。这些西班牙辣香肠来自西班牙卡斯蒂利亚-莱昂自治区的三个地区：布尔戈斯、塞哥维亚和萨拉曼卡。在每个地区选择了两家工厂，并在成熟的三个阶段采集样本。清酒乳杆菌是最主要的菌种（68.8%），其次是弯曲乳杆菌（16.47%）和片球菌属（8.52%）。不属于上述菌种的不同菌株被归类为乳杆菌属。除塞哥维亚的一家工厂外，在所有工厂中，由麦芽糖和乳糖阴性的清酒乳杆菌组成的S1组是主要菌群，在塞哥维亚的一家工厂中，由乳糖阳性的清酒乳杆菌和片球菌组成的S3组是主要菌群。S1组在所有六家工厂的成熟过程中都有所增加，并且在成熟的西班牙辣香肠中占主导地位，但上述塞哥维亚的工厂除外。一般来说，发酵麦芽糖但不发酵乳糖的清酒乳杆菌和弯曲乳杆菌菌株在过程开始和中期更为占优势，而能够发酵乳糖或乳糖和麦芽糖的清酒乳杆菌和弯曲乳杆菌在半成熟的西班牙辣香肠和最终产品中数量更多。这表明能够发酵乳糖的菌株在过程后期更具竞争力。S1组的菌株是大多数工厂中导致pH值下降的微生物，赋予了正确的质地。因此，似乎该组中的一种菌株最适合用作发酵剂。
