摘要
以传统发酵肉制品为原料,通过MRS培养基分离、纯化得到100余株乳酸菌。经筛选得到符合发酵肉制品生产要求的乳酸菌4株,又从中筛选出1株具有降低胆固醇作用的植物乳杆菌,其降胆固醇能力达到24.6%,可将其作为发酵剂应用于低胆固醇类的发酵肉制品中。
More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium. 4 strains of Lactobacillus are screened which consistent with manufacture in meat fermentation. Finally, 1 strains of cholesterol-degrading is screened, which has the function of cholesterol-degrading. Its faculty of cholesterol-degrading is 24.6%, it is used as starter culture in meat fermentation.
出处
《食品科技》
CAS
北大核心
2007年第8期45-48,共4页
Food Science and Technology
基金
黑龙江省科技厅攻关项目(GB04B404-04)
大庆市科技局攻关项目。
关键词
发酵肉制品
降胆固醇
植物乳杆菌
fermented meat production
cholesterol-degrading
Lactobacillus
