摘要
为筛选适合传统腌腊肉制品的优良乳酸菌菌株,从多种农家自制传统腌腊肉制品中分离纯化出9株优势乳酸菌。通过发酵特性筛选,得到一株性状优良菌株10M-7,并制备该菌株的干粉发酵剂,以未接种发酵剂腊肠为对照,分析此发酵剂对腊肠感官品质和微生物变化的影响。结果表明,10M-7菌株具有良好的产酸特性和抑菌性能。根据形态学、生理生化特征和16S rRNA序列分析,鉴定其为植物乳杆菌,采用冷冻干燥法制备纯种发酵剂,并制作人工发酵腊肠。发酵剂组pH值在初期便迅速下降,且始终低于对照组;发酵剂组乳酸菌迅速生长繁殖,且葡萄球菌和大肠杆菌数量与对照组相比明显降低。感官评价表明,当添加量为10~4CFU/g原料肉时,能够很好地保持和改善产品风味,使产品整体感觉更好。
In order to screen lactic acid bacterial strains(LAB)with good performance for the fermentation of traditional cured meat products,nine strains of LAB were isolated and purified from home-made cured meat products.Out of these nine isolates,strain10M-7was selected for its good fermentation properties and it was prepared into a starter culture by freezedrying method.Effects of the starter culture on sensory quality and microbial growth in fermented sausage were examined using naturally fermented sausage without any starter cultures as a control.The results showed that strain10M-7had good acid production performance and antibacterial properties,and it was identified as Lactobacillus plantarum according to its morphological,physiological and biochemical characteristics and16S rRNA sequence alignment.The pH value of LABfermented sausage decreased apparently during the early fermentation period,which was always lower than that of the control.LAB in artificially fermented sausage grew rapidly and the numbers of Staphylococcus and Escherichia coli were significantly lower than those in the control group.Addition of the starter culture at104CFU/g raw meat could retain and improve the flavor of sausages so that the group exhibited better overall sensory acceptance.
作者
潘晓倩
成晓瑜
张顺亮
赵冰
乔晓玲
陈文华
李家鹏
曲超
王守伟
PAN Xiaoqian;CHENG Xiaoyu;ZHANG Shunliang;ZHAO Bing;QIAO Xiaoling;CHEN Wenhua;LI Jiapeng;QU Chao;WANG Shouwei(China Meat Research Center, Beijing 100068, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第16期57-63,共7页
Food Science
基金
公益性行业(农业)科研专项(201303082)
关键词
发酵剂
腌腊肉制品
乳酸菌
鉴定
应用
starter culture
traditional cured meat products
lactic acid bacteria
identification
application
