Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish

doi:10.7506/spkx1002-6300-200921045

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 192-194.doi: 10.7506/spkx1002-6300-200921045

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Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish

YANG Xi-hong1，WU Hai-yan1，XIE Wan-cui1,*，YANG Lei2，LI Si-dong2，CHEN Jian-di1

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China；
2. College of Science, Guangdong Ocean University, Zhanjiang 524025, China

Received:2009-06-21 Online:2009-11-01 Published:2010-12-29
Contact: XIE Wan-cui E-mail:xiewancui@163.com

Abstract

Abstract:

Lactobacillus spp. and Staphylococcus spp. strains were isolated from Beihai light cured fish using MRS and MSA media and identified in terms of physiological and biochemical characteristics. Thirteen strains of Lactobacillus spp. and 10 strains of Staphylococcus spp. were obtained, and 3 strains (L1, L7, L9) of Lactobacillus spp. and 2 strains (S5, S8) of Staphylococcus spp. were selected by physiological and biochemical analysis. All the 3 strains of Lactobacillus spp. were identified as Pediococcus pentosaceus, and S5 and S8 Staphylococcus carnosus and Staphylococcus xylosu ,respectively.

Key words: cured fish, Lactobacillus spp., Staphylococcus spp., isolation, identification

CLC Number:

TS262.5

YANG Xi-hong1，WU Hai-yan1，XIE Wan-cui1,*，YANG Lei2，LI Si-dong2，CHEN Jian-di1. Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish[J]. FOOD SCIENCE, 2009, 30(21 ): 192-194 https://doi.org/10.7506/spkx1002-6300-200921045

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Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish

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