Microbial Flora Analysis of Aged Cured Pork in Western Hunan Province and Screening of a High-Yield Lipase-Producing Strain
CHEN Jingshi1, LIU Jing1, REN Haijiao1, HOU Aixiang1,2,*
1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Hunan Provincial Engineering and Technology Research Center for Fermented Food, Changsha 410128, China
Abstract：To screen a high-yield lipase strain derived from processed meat, the bacterial community structure in aged cured pork in western Hunan province was analyzed by the dilution plate count method and the isolated strains were subjected to two rounds of screening on rhodamine B plates for lipase activity. Lipase activity was colorimetrically determined using p-NPP as a substrate. The screened isolates were identified by morphology and molecular biology techniques. The results showed that abundant microbial communities existed in aged cured pork in western Hunan province, which was a good source of microbial lipase with yeasts, molds and Micrococcus being predominant. Primary screening indicated that strain 1 produced the largest zones (2.6 cm diameter) of discoloration on rhodamine B plates, followed by strains 11 and 12 (2.4 cm). Secondary screening confirmed strain 1 to have the highest lipase activity of 13.8 U/mL. At last a phylogenetic tree was built for the screened strain to identify it as Stenotrophomonas sp.
陈竞适，刘 静，任海姣，侯爱香. 湘西陈年腊肉微生物群落分析及高产脂肪酶细菌的筛选[J]. 肉类研究, 2017, 31(3): 1-6.
CHEN Jingshi, LIU Jing, REN Haijiao, HOU Aixiang. Microbial Flora Analysis of Aged Cured Pork in Western Hunan Province and Screening of a High-Yield Lipase-Producing Strain. Meat Research, 2017, 31(3): 1-6.
