| 益生菌发酵剂发酵特性研究 |
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| 引用本文： | 路守栋,刘玺,马瑞芬.益生菌发酵剂发酵特性研究[J].食品工业,2012(2):24-27. |
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| 作者姓名： | 路守栋 刘玺 马瑞芬 |
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| 作者单位： | 河南科技学院食品学院 |
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| 摘 要： | 选择干酪乳杆菌(Lactobacillu casei,Lc),嗜酸乳杆菌(Lactobacillus acdophilus,La),保加利亚乳杆菌(Lactobacillus bulgaricus,Lb)三种益生菌作为发酵肉发酵剂,对其发酵特性进行研究。结果表明:三种菌均有较强的耐亚硝酸盐、食盐能力,能够耐受150 mg/kg亚硝酸盐和6%食盐。所选菌种无蛋白和脂肪分解能力,能够有效降低pH,抑制致病菌的生长,适合发酵肉制品的生产。
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| 关 键 词： | 发酵剂 发酵特性 干酪乳杆菌 嗜酸乳杆菌 保加利亚乳杆菌 |
Fermentation Property of Probiotics Microbial Culture Starters |
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| Lu Shou-dong,Liu xi,Ma Rui-fen.Fermentation Property of Probiotics Microbial Culture Starters[J].The Food Industry,2012(2):24-27. |
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| Authors: | Lu Shou-dong Liu xi Ma Rui-fen |
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| Affiliation: | g Henan Institute of Science and Technology(Xinxiang 453003) |
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| Abstract: | Three strains(Lactobacillu casei,Lactobacillus bulgaricus,Lactobacillus acdophilus) of common probiotics bacteria were selected,and fermentation property of probiotics microbial culture starters were studied.The three strains performed stronger resistant capabilities of NaNO2,stronger resistant capabilities of NaCl,and lacked in the abilities of lipolysis and proteolysis.They had strong acid—producing capability and could effectively inhibit the growth of pathogenic bacteria.They were suitable for fermented meat products. |
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| Keywords: | culture starters fermentation property Lactobacillu casei Lactobacillus acdophilus Lactobacillus bulgaricus |
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