摘要
为获得优良的肉制品发酵剂,将酸马奶酒中分离所得4株乳酸菌进行培养。以标准的植物乳杆菌为对照,通过生化特性分析、耐盐性、耐亚硝酸盐性、产酸能力等试验对其进行优势菌种筛选,最终筛选出一株发酵性能较好的乳酸菌Lactobacillus5(BL5)。以接菌量、BL5和标准肉葡萄球菌Staphylococcus(Stl)配比、葡萄糖添加量作为影响发酵的三个因素,测定pH达到5.3左右的发酵时间和色泽。结果表明:当接菌量1×106cfu/g,BL5︰Stl=2︰1,葡萄糖添加量2%时,发酵时间较短为8 h,pH为5.2±0.1,L*,a*值都较大,发酵肉的色泽较好。故将其作为该发酵剂的最佳发酵条件。
In order to obtain good meat ferment,four lactic acid bacteria isolated from acid Kumiss were cultured.A strain of standard Lactobacillus plantarum as the control strain,excellent specie was screened by biochemical analysis,salt tolerance,resistance to nitrite,acid production capacity,and ultimately a better performance of the lactic acid bacteria BL5 was selected.Inoculation,strain ratio and the amount of added glucose as three important factors that affect the fermentation,the color and the time when pH reaches about 5.3 were determined The result was that when inoculation 1×106 cfu/g,BL5︰Stl = 2︰1,and the amount of glucose 2%,fermentation time was 8 h,pH 5.2±0.1;L＊ and a＊ were all larger than other groups and the meat color was much better.So this is the ferment＇s best fermentation condition.
出处
《食品工业》
北大核心
2012年第7期5-8,共4页
The Food Industry
基金
国家科研院所研究开发专项(2009GJA40001)
关键词
肉品
乳酸菌
发酵
工艺优化
meat
Lactobacillus
fermentation
process optimization
