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| Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province |
| ZHAN Jian-long;CHEN Yun;HUANG Lin-bo;CHE Pu;HU Ping |
| Key Laboratory for Storage and Processing of Agricultural and Livestock products in Guizhou Province,
College of Life Science, Guizhou University, Guiyang 550025, China |
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Abstract A total of 14 strains of lactic acid bacteria were isolated from 7 samples of sour meat and sour fish popular
with minor nationalities in Guizhou province by the traditional technique and identified based on 16S rRNA sequence
analysis to belong to 9 species of the three genera Lactobacillus, Brochothrix and Lactococcus. Of these strains, 7 were
Lactobacillus plantarum, Lactobacillus alimentarius, Lactobacillus sakei, Lactobacillus kimchi, Lactobacillus sakei
subsp. carnosus, Lactobacillus graminis, Lactobacillus curvatus and Lactobacillus xsylosus, respectively.
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| [1] |
GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2013, Vol. 27 
