[1]陈依淼,姜宝杰等.黄骅市特产虾酱中优势细菌的分离鉴定及抗性研究[J].中国调味品,2021,46(5):10-12.
　Study of the Separation Identification and Resistance Dominant Bacteria in Shrimp Sauce in Huanghua[J].CHINA CONDIMENT,2021,46(5):10-12.
点击复制

黄骅市特产虾酱中优势细菌的分离鉴定及抗性研究()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
10-12
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Study of the Separation Identification and Resistance Dominant Bacteria in Shrimp Sauce in Huanghua
作者:
陈依淼; 姜宝杰等
文献标志码:
A
摘要:
黄骅市特产虾酱味道鲜美独特，是深受当地人喜爱的传统发酵水产调味品。为了探究虾酱发酵过程中优势细菌情况，本研究从中分离鉴定了17株细菌。通过对细菌的形态鉴定与分子鉴定，表明这17株菌中有7株属葡萄球菌，10株属格式乳球菌。研究结果表明，10株格式乳球菌均表现出较高的产酸能力。17株菌种，6株菌对氨苄表现出非常强的抗性，另有4株表现出较强的抗性。本文对获得17株菌的分离和研究，为今后在调味品生产中开发和利用微生物资源提供了理论和实践依据。
Abstract:
The shrimp sauce, a specialty in Huanghua, is well received by the locals and is a traditional fermented aquatic seasoning. In order to explore the dominant bacteria in the fermentation process of shrimp paste, 17 strains of bacteria were isolated and identified in this study. The morphological and molecular identification of the bacterias showed that 7 strains belonged to Staphylococcus and 10 strains belonged to Lactococcus formis. The results showed that all the 10 strains of Lactococcus formis showed high acid production capacity. Among the 17 strains, 6 showed very strong resistance to ampicillin and 4 showed strong resistance to ampicillin. In this paper, 17 strains were isolated and studied, which will provid theoretical and practical basis for the development and utilization of microbial resources in the production of condiments in the future.
更新日期/Last Update: 2021-05-14