| 发酵牛肉干发酵剂特性研究 |
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| 引用本文： | 李疆,周红,杨艳彬,李开雄.发酵牛肉干发酵剂特性研究[J].肉类研究,2010(3):26-30. |
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| 作者姓名： | 李疆 周红 杨艳彬 李开雄 |
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| 作者单位： | 石河子大学,食品学院,新疆,石河子,832000 |
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| 摘 要： | 德氏乳杆菌、肉糖葡萄球菌最佳生长温度是30℃,在25℃与30℃时的生长速度差异不显著。德氏乳杆菌和肉糖葡萄球菌拮抗实验表明,德氏乳杆菌和肉糖葡萄球菌之间不存在明显的抑制作用,可以混合在一起,作为微生物发酵剂使用。
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| 关 键 词： | 德氏乳杆菌 肉糖葡萄球菌 发酵剂 |
Characteristics of Fermentation Starter in Fermented Beef Jerky |
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| LI Jiang,ZHOU Hong,YANG Yanbin,LI Kaixiong.Characteristics of Fermentation Starter in Fermented Beef Jerky[J].Meat Research,2010(3):26-30. |
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| Authors: | LI Jiang ZHOU Hong YANG Yanbin LI Kaixiong |
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| Affiliation: | (College of Food, Shihezi University, Xinjiang Shihezi 832000, China ) |
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| Abstract: | The Optimal growth temperature of Lactobacillus delbruckii and Staphylococcus carnosus are also 30℃. There is no obvious difference about their growth rate between 25℃ to 30℃. The antagonistic experiment of Lactobacillus delbruckii and Staphylococcus carnosus show that S has the activities of protease and Lipase. There is no obvious inhibition between LactobaciUus delbruckii and Staphylococcus carnosus,which can mix together used as microbial starter culture. |
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| Keywords: | Lactobacillus delbruckii Staphylococcus carnosus fermentation starter |
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