摘要
以哈尔滨风干肠为研究对象,在其发酵过程中,分离纯化其中的优势菌,建立哈尔滨风干肠优势菌菌库。通过研究发酵过程中风干肠水分和pH值的变化以及风干肠菌落总数变化趋势确立风干肠中微生物的发酵作用主要发生时间,由选择培养基MSA(微球菌和葡萄球菌)、MRS(乳酸菌)和YPD(酵母菌)上菌落数变化趋势,确立优势菌的类型。结果表明:风干肠中微生物的发酵作用主要发生在第7天之前,而且乳酸菌、球菌、酵母菌的菌落数最高峰出现在发酵作用最强时,是风干肠发酵成熟过程的优势菌,通过上述选择培养基进行分离纯化获得乳酸菌、球菌、酵母菌共115株,初步建立了哈尔滨风干肠优势菌库。
Harbin dry sausage for research, within fermentation process, separating and purifying the dominant strains, established dominant strains pool of Harbin dried sausage. According to the study of pH value and the water content of dried sausage, the microbial change and changes in trends in the total number, determined the microbial main fermentation time of dried sausage, and the trend of microbial change on select medium colonies, including MSA （ cocci ）, MRS （ lactic acid bacteria） and YPD （ yeast）, was studied to confirm the advantage microbial type. Results indicate that the main fermentation occurred in the first 7 days, and the peak of total number of lactic acid bacteria, cocci, yeast, in the strongest fermentation phrase, were the dominant strains in the dry sausage maturation. By using the selective medium, 115 strains were separated and purified, involving lactic acid bacteria, cocci and yeast, and initially established the Harbin dried sausage dominant strains pool.
出处
《食品与机械》
CSCD
北大核心
2008年第5期20-23,共4页
Food and Machinery
基金
黑龙江省科技攻关项目(项目编号:GB04B404-03)
黑龙江省研究生创新基金(项目编号:YJSCX2008-088HSD)
关键词
哈尔滨风干肠
优势菌库
乳酸菌
球菌
酵母菌
Harbin dry sausage
Dominant strains pool
Lactic acid bacteria
Cocci
Yeast
