| 5种发酵菌株生产羊肉发酵肠的发酵特性初步研究 |
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| 引用本文： | 张德权,刘思杨,贺稚非,李淑荣,陈宵娜.5种发酵菌株生产羊肉发酵肠的发酵特性初步研究[J].肉类研究,2007(2):18-21. |
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| 作者姓名： | 张德权 刘思杨 贺稚非 李淑荣 陈宵娜 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京,100094
2. 西南大学食品学院,重庆,400716 |
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| 摘 要： | 发酵剂是生产羊肉发酵肠的关键,本实验通过对5种典型的肉制品发酵菌株发酵特性的研究,结果表明,干酪乳杆菌(Lc)、植物乳杆菌(Lp)和戊糖片球菌(Pp)三株菌株在羊肉浸出液中具有较强的产酸能力,对6%的食盐和150mg/kg的亚硝酸盐具有较好的耐受性,但没有明显的蛋白和脂肪分解能力;在30℃厌氧培养条件下,22～26h内均能进入对数生长期,具有较好的发酵活力,初步确定为适合生产羊肉发酵的发酵菌株。
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| 关 键 词： | 羊肉 发酵肠 发酵菌株 发酵特性 |
Primary Study on Fermentation Characteristics of 5 Types of Strains Producing Fermented Mutton Sausages |
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| Zhang Dequan,Lui Siyang,He Zhifei,Li Shurong,Chen Xiaona.Primary Study on Fermentation Characteristics of 5 Types of Strains Producing Fermented Mutton Sausages[J].Meat Research,2007(2):18-21. |
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| Authors: | Zhang Dequan Lui Siyang He Zhifei Li Shurong Chen Xiaona |
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| Affiliation: | ZhangDequan Lui Siyang HeZhifei LiShurong ChenXiaona |
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| Abstract: | Starter cultures is the key of processing fer-mented mutton sausage.The zymolytic character- istics of five typical meat Starter cultures were studied in the paper.The results showed that strains Lactobacillus case(iLc),Lactobacillus plantaru(mLp)and Pediococcus pentosaceu(sPp) can tolerate 6% salt and 150mg/kg nitrous acid salt,and they all have the ability of fermenting sugar to lactic acid,but no capability of metabo- lizing protein and fat to peptide and fatty acid. They are all up to log growth stage during 22～ 26h in no air condition and at 30℃,the three strains were primarily determined as the optimum starter cultures of fermented mutton sausage. |
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| Keywords: | mutton fermented sausage starter cultures zymolytic characters |
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