摘要
选择发酵肉制品中常见的6株乳酸菌,对其发酵性能进行研究,结果表明:6株菌均有较强的耐亚硝酸盐能力,其中植物乳杆菌、干酪乳杆菌、清酒乳杆菌、发酵乳杆菌能够耐受6%食盐,且无蛋白和脂肪分解能力。发酵乳杆菌产酸能力弱,不能有效控制致病菌的生长,不适合单独作为发酵剂使用。清酒乳杆菌、植物乳杆菌和干酪乳杆菌能够有效降低pH值,抑制致病菌的生长,适合发酵肉制品的生产。
Six strains of common lactic acid bacteria （LAB） were selected in order to obtain the most suitable strains for the producing of fermentation meat products. The fermentation properties of lactic acid bacteria were measured. The results showed that the six strains performed stronger resistant capabilities of NaNO2, L. plantarum, L. casei, L. sake and L. permentum can tolerance of 6% NaCl and lack in the abilities of lipolysis and proteolysis. L. sake, L.plantarum and L.casei have strong acid-producing capability and can effectively inhibit the growth of pathogenic bacteria. They are suitable for fermented meat products. L. fermentum had weak acid-producing capability and cannot effectively inhibit the growth of pathogenic bacteria.
出处
《肉类研究》
2009年第6期16-20,共5页
Meat Research
关键词
发酵性能
乳酸菌
发酵肉制品
fermentation properties
lactic acid bacteria
fermentation meat products
