| 肉品混合发酵剂的筛选及应用研究 |
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| 引用本文： | 王永霞,牛天贵.肉品混合发酵剂的筛选及应用研究[J].食品科技,2004(8):34-38. |
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| 作者姓名： | 王永霞 牛天贵 |
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| 作者单位： | 1. 河北工程学院食品科学技术系,邯郸,057157
2. 中国农业大学,北京,100083 |
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| 基金项目： | “十五”国家科技攻关计划项目。 |
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| 摘 要： | 研究了戊糖片球菌(Pediococcuspentosaceus)P20、米酒乳杆菌(Lactobacillussake)J17分别同两株肉糖葡萄球菌(Staphylococcuscarnosus)S15和S113在模拟肉汤培养基中混合培养的相互关系,初步筛选出没有拮抗作用的混合发酵剂P20 S15应用于发酵香肠,测定并分析了发酵和成熟过程中理化和微生物指标的变化,认为可以作为混合发酵剂用于香肠的生产。
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| 关 键 词： | 混合发酵剂 筛选 发酵香肠 |
| 文章编号： | 1005-9989(2004)08-0034-05 |
| 修稿时间： | 2004年3月3日 |
Study on application and selection of meat mixed cultures |
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| WANG Yong-xia,NIU Tian-gui.Study on application and selection of meat mixed cultures[J].Food Science and Technology,2004(8):34-38. |
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| Authors: | WANG Yong-xia NIU Tian-gui |
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| Affiliation: | WANG Yong-xia1,NIU Tian-gui2 |
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| Abstract: | Pediococcus pentosaceus P20, Lactobacillus sake J17 with two Staphylococcus carnosus S15, S113 were mixed cultured on simulative broth medium, their relationship were studied and meat mixed starter culture P20 S15 without counteraction were initial selected. Changes of physico-chemical and microbial during fermentation and ripening were measured and analyzed, P20 S15 were determined as meat mixed culture. |
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| Keywords: | mixed culture selection fermented sausage |
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