肉类发酵剂及其发酵方式

在干香肠的制作过程中,添加剂、发酵过程、生产过程中很多方面的变化都与发酵剂有关.本文详细介绍了常用于工业发酵的乳酸杆菌、片球菌、微球菌和葡萄球菌等发酵剂的生长代谢和生产工艺.     

混合菌株和外源赖氨酸对鱼酱发酵品质的影响

研究中度嗜盐菌混合菌株及外源赖氨酸对鱼酱发酵品质的影响。通过对pH值、总酸、氨基酸态氮、挥发性盐基氮、游离氨基酸、挥发性风味物质分析及感官评定,探讨发酵60 d混合菌株（Halobacillus campisalis、Halobacillus faecis、Bacillus aquimaris、Bacillus hwajinpoensis）和外源赖氨酸对鱼酱品质的影响。以鮰鱼碎鱼肉为原料,4 种处理：第1组只添加15%食盐（鱼酱a）,第2组添加15%食盐和0.1%赖氨酸（鱼酱b）,第3组添加15%食盐和混合发酵剂（鱼酱c）,第4组添加15%食盐、0.1%赖氨酸和混合发酵剂（鱼酱d）。结果表明：发酵60 d时,4 组不同处理鱼酱的总酸质量分数分别为0.382 5%、0.63%、0.607 5%和0.585%,与鱼酱a相比,鱼酱b、c、d均能显著提高总酸含量（P＜0.05）;与鱼酱a相比,鱼酱c中的氨基酸态氮含量无显著变化（P＞0.05）,鱼酱b和d中的氨基酸态氮含量显著上升（P＜0.05）;与鱼酱a相比,b、c和d三组鱼酱的挥发性盐基氮含量显著下降（P＜0.05）,氨基酸的种类和含量更加丰富,挥发性风味物质更加丰富,鱼酱的感官评分和风味更好。     

混合菌种干法发酵生产中式香肠及产品品质研究

本文采用不同的混合菌种木糖葡萄球菌-12和戊糖片球菌-ATCC33316(CHS-SP)、木糖葡萄球菌-12和干酪乳杆菌干酪亚种-1．001(CHS-SL)作为发酵剂，并以无引发剂组(CHS-CONT)作对照研制了3批不同的中式干发酵香肠产品，并对各产品的理化性质、微生物学性质及感官品质进行了研究。结果显示：产品水分活度0．8～0．82，pH4．85～4．98，残留NaNO23．84～7．11mg／kg，挥发性总氮(TVBN)17．77～19．05mg／100g；17种游离氨基酸中，谷氨酸和精氨酸含量较大，半胱氨酸含量甚微；与对照组相比，混合菌种发酵显著提高了香肠中总游离氨基酸含量，对产品的色泽和质构有明显的改善，并能有效地抑制产品中致病肠道杆菌、酵母菌以及霉菌的生长，但对总平板数没有影响；感官评价表明CHS-SL组发酵香肠品质最佳，对照组CHS-CONT最差。     

融合魏斯氏菌和异常威克汉姆酵母混菌发酵荞麦酸面团馒头的香气物质特征

应用分离自我国酒鬼酒曲中的融合魏斯氏菌和梅兰春酒醅中的异常威克汉姆酵母进行混菌发酵,通过测定菌株生长曲线探索两株菌的共生作用,采用固相微萃取结合气质联用(SPME-GC-MS)和气相电子鼻技术,对比混菌发酵酸面团(MBF)和单菌发酵酸面团及其荞麦馒头风味化合物的差异性。结果表明,在MBF中乳酸菌、酵母菌菌落数分别达到9.38 log CFU/g、8.51 log CFU/g,两株菌具有良好的共生关系。发酵后荞麦酸面团的主要特征风味物质为乙醇、乙酸、乙酸乙酯、乙偶姻和异戊醇。与酵母菌单菌发酵荞麦酸面团馒头相比,混菌发酵馒头中酯类物质相对含量从5.27%提高到9.53%,结合ROAV分析,混菌发酵荞麦馒头的风味强度明显高于单一乳酸发酵和单一酵母发酵,赋予馒头更浓郁的酒香和果香,感官评定证实其整体可接受度高于其他组。     

米酒老面发酵工艺对馒头品质的影响

为探究发酵时间、发酵温度、米酒添加量对米酒老面和米酒老面馒头品质的影响,通过3,5-二硝基水杨酸分光光度法、面筋指数测定仪、pH计、小米容积置换法、白度仪、硬度仪和感官评分等方法,以米酒老面的pH值、还原糖含量、湿面筋含量和面筋指数以及米酒老面馒头比容、白度、硬度和感官为评价指标.结果表明:随着米酒老面发酵时间的延长,...     

两种发酵剂对发酵牛肉火腿加工品质的影响

目的:通过控制变量法对比自制发酵剂与商业发酵剂对火腿品质及感官评定的影响。方法:利用自制发酵剂(植物乳杆菌接种量为7(lg(CFU/g))、地衣芽孢杆菌接种量为5(lg(CFU/g))和商业发酵剂(清酒乳杆菌接种量为7(lg(CFU/g))、肉糖葡萄球菌接种量为6(lg(CFU/g))),以牛里脊为原料,分成4组:TZ25组(25℃发酵,自制发酵剂组)、TS25组(25℃发酵,商业发酵剂组)、TZ15组(15℃发酵,自制发酵剂组)、TS15组(15℃发酵,商业发酵剂组)制作牛肉发酵火腿。结果:在相同的干制条件下,TZ25组的水分含量和水分活度显著低于TS25、TZ15和TS15组;且TZ25组获得较理想的p H值和感官评分;但TS15组与TS25组具有较好的色泽;TZ25组和TS25组的TBARs值显著低于TZ15组和TS15组。结论:在25℃用自制发酵剂制作发酵火腿是可行的,且与商业发酵剂组相比可以缩短发酵和干制时间,改善风味和嫩度。     

3 种不同发酵剂馒头风味物质比较分析

利用固相微萃取-气相色谱-质谱联用方法对复合发酵剂馒头、活性干酵母馒头及老面馒头进行风味物质的测定。比较3 种不同发酵剂对于馒头风味物质的影响,并对风味物质进行定性定量分析。从老面馒头中测出28 种可挥发性物质,从活性干酵母馒头中测出12 种可挥发性物质,从复合发酵剂馒头中测出20 种可挥发性物质。结果表明,复合发酵剂馒头主要风味物质类似老面馒头,未检出有害成分,而且检出的风味物质在数值上高于老面馒头,例如：在老面馒头中测得乙酸乙酯含量为0.350 μg/g,而在复合发酵剂馒头中测得含量为0.452 μg/g,在老面馒头中测得辛酮含量为0.425 μg/g而在复合发酵剂馒头中测得含量为0.806 μg/g。综合实验结果,复合发酵剂馒头,产生的有益风味物质的含量可能较高、风味物质种类丰富且使用方便,理论上更适合家庭和工业化馒头的生产。     

微生物发酵剂对四川风羊腿加工进程及产品特性的影响

研究微生物发酵剂对四川传统风羊腿不同加工阶段及产品特性的影响,结果表明：风羊腿的水分含量及水分活度（water activity,aw）在风干发酵初期下降较快,后期逐渐平缓;pH值在发酵开始1 周下降较快,成熟后期逐渐回升;NaCl含量逐渐增加,亚硝酸钠残留量逐渐下降;过氧化值、硫代巴比妥酸反应物值和挥发性盐基氮含量逐步上升;添加微生物发酵剂的产品水分含量、aw和pH值变化幅度更大,发酵进程更快,发酵微生物呈现出极为显著的抑制脂肪氧化和降低硝盐（硝酸钠和亚硝酸钠）残留作用,这一作用在腌制和发酵初期就已显现。     

Defined Starter Cultures used for Fermentation of Salmon Fillets

The integration of defined starter cultures into a fish fermentation process was studied. Six lactobacilli and 5 staphylococci strains were tested in a salmon model system. Dependence of bacterial growth and pH reduction on sucrose, NaCl and sodium nitrite concentrations, and fermentation temperature was evaluated. A combination of Lactobacillus sake and Staphylococcus carnosus was then applied to whole salmon fillets to which NaCl and sucrose had been added. The influence of sucrose and NaCl concentrations, temperature and the addition of sodium nitrite on pH, color and microbiological stability was evaluated. Optimal conditions were 25g-kg^?1 NaCl, 15gkg^?1 sucrose, fermentation at 12°C for 3 days, subsequent storage at 4°C.     

Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests

Traditional sufu is fermented by back‐slopping and back‐slopping has many defects. The objective of this study was to apply autochthonous mixed starter to control Kedong sufu fermentation. Sufu was manufactured using back‐slopping (batch A) and autochthonous mixed starter (batch B) with Kocuria kristinae F7, Micrococcus luteus KDF1, and Staphylococcus carnosus KDFR1676. Considering physicochemical properties of sufu, 150‐day sufu samples from batch A and 90‐day sufu samples from batch B met the standard requirements, respectively. Considering sensory characteristics of sufu, 150‐day sufu samples from batch A and 90‐day sufu samples from batch B showed no significant differences (P > 0.05). The maturation period of sufu was shortened by 60 d. Profiles of free amino acids and peptides partly revealed the mechanism of typical sensory quality and shorter ripening time of sufu manufactured by autochthonous mixed starter. In final products, content of total biogenic amines was reduced by 48%. Autochthonous mixed starter performed better than back‐slopping. Fermentation had a positive influence on the quality, safety, and sensory properties of sufu. The application of autochthonous mixed starter does not change the sensory characteristics of traditional fermented sufu. In addition, it reduces maturation period and improves their homogeneity and safety. It is possible to substitute autochthonous mixed starter for back‐slopping in the manufacture of sufu.     

藏灵菇源乳酸菌复合发酵剂分批发酵条件的优化

利用筛选自藏灵菇产胆盐水解酶的干酪乳杆菌J1、嗜热链球菌Tx和乳酸乳球菌乳酸亚种P5研究发酵条件与生长因子对酸奶复合发酵剂活菌数及球杆菌比例的影响。采用5L自动发酵罐进行四因素三水平(L9(34))正交试验,确定分批发酵的优化条件。结果表明：在发酵温度40℃、发酵液pH6.5、发酵时间6h的条件下,以5%胡萝卜汁为生长因子时,复合发酵剂活菌数最高,为6.7×109CFU/mL。在此优化条件下,发酵剂的活菌数是优化前的近70倍。     

含有加州杏仁皮的酸面团发酵面条的剪切质构特性研究

本实验主要在传统的面条工艺基础上,研究影响含有加州杏仁皮的经自然发酵酸面团(发酵剂)发酵的风味面条剪切质构特性的关键因素.结果表明,发酵剂的发酵时间和添加量及杏仁皮添加量对酸面团发酵面条的最大剪切力的影响显著.应用响应面分析法建立了描述各因素与最大剪切力之间关系的回归模型,最大剪切力的回归方程的R2为0.9562,说明响应面法可以作为推测研究发酵剂的发酵时间和添加量及杏仁皮添加量各因素以及它们之间的交互作用对酸面团发酵面条品质(剪切质构特性)影响效果的适宜方法.最后,通过岭脊分析得到制备含有加州杏仁皮的酸面团发酵面条的最佳工艺条件是发酵剂发酵时间33h、发酵剂量5%、杏仁皮量3%.     

Characterization of Proteolytic Effect of Lactic Acid Bacteria Starter Cultures on Thai Fermented Sausages

The objective of this study was to investigate the effect of starter culture addition on proteolysis of Thai fermented sausages. Sausages inoculated with six different external starter cultures—Pediococcus pentosaceous, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei—were compared with naturally fermented sausages. The results of microbiological analysis indicated that the dominance of lactic acid bacteria (LAB) could inhibit the growth of pathogens and spoilage. Proteolysis was observed during fermentation by the reduction of myofibrillar and sarcoplasmic proteins and the increase in nonprotein nitrogen (NPN) and total free amino acids. The highest increase in concentration of NPN and free amino acids was obtained from sausages inoculated with LAB. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar pattern of proteolysis of sarcoplasmic proteins in all sausages, while that of the inoculated sausages with L. plantarum, L. pentsus, and L. sakei exhibited increased degradation of myofibrillar protein bands at 200 and 45 kDa.     

植物乳酸菌M616对发酵酸面团发酵特性的影响

本文研究了在酸面团发酵过程中,植物乳酸菌M616(Lactobacillus plantarum M616)对面团p H、TTA以及糖类含量变化的影响,并利用F3流变式发酵仪和吹泡仪对面团发酵力及流变特性的变化进行了研究。结果表明植物乳酸菌M616不仅对酵母菌的生长具有一定抑制作用,而且在面团p H和TTA的变化过程中起主导作用;另外,乳酸菌对淀粉的降解作用大于对还原糖的吸收,从而使面团中还原糖的含量增加,增加面团的甜味。在发酵后期,面团p H降低至3.73,这在一定程度上抑制了体系中霉菌和其它杂菌的生长。植物乳酸菌的生长代谢不仅显著提高了面团黏度、筋力,而且减缓了面团在发酵过程中韧性的降低。其中发酵酸面团对面团黏度和筋力影响最大,发酵过程中酸面团的最大黏度和筋力可以达到酵母发酵面团的2倍。     

Selection of Yeasts as Starter Cultures for Table Olives

Ninety‐nine yeasts were isolated from Bella di Cerignola table olives; first, the strains were studied in relation to their ability to produce biogenic amines in a laboratory medium and 49 strains were positive to this assay and cut off from the research. The remaining 50 strains were characterized for their enzymatic traits (β‐glucosidase, catalase, pectolytic, xylanolytic, and lipolytic activities) and for their ability to grow at different temperatures, pHs, with salt or lactic/acetic acids added. Data were used for the evaluation of growth index and submitted to cluster and principal component analyses to choose the most promising 4 strains. In the final step of the research, the strains were inoculated as a cocktail in a model brine, containing different amounts of salt (4% to 12%) and glucose (0% to 3%), and adjusted to different pHs (4.0 to 9.0). Data analysis through a multiple regression procedure highlighted that salt, glucose, and pH acted in a different way within the storage and NaCl affected yeast growth only for few days, and then glucose and pH played a major role. Practical Application Olive fermentation relies upon a complex microflora, including lactic acid bacteria and yeasts; the selection of suitable strains of yeasts intended as starter cultures, as well as their inoculation in brines, could improve the fermentation.     

Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)

ABSTRACT: The effects of different commercial starter cultures on fatty acid composition of the pastirma (Turkish dry meat product) were investigated. It was observed that using commercial starter cultures ( Staphylococcus carnosus, Staphylococcus carnosus + Lactobocillus pentosus, Staphylococcusxylosus + Lactobacillus sakei ) in the manufacturing of pastirma had significant effects on fatty acid composition (P < 0.01). However; effect of each starter culture on fatty acid composition was different. Most of the change in fatty acid composition occured during drying steps in pastirma manufacturing. TBA values of pastirma samples produced with starters were lower than those of the control group.     

响应面法优化汉堡面包的种面发酵工艺

为优化选出抑青霉菌效果最好的汉堡面包种面发酵基质及工艺,本文通过单因素实验结合Box-behnken响应面试验进行优化,以种面对青霉菌的抑菌率作为评价指标,选出最优的发酵剂和糖种类等发酵工艺,并对最优条件下制作的汉堡面包的理化性质、微生物数量、感官、质构以及保质期等指标进行测定.结果表明,最优发酵工艺为种面中添加乳酸菌...     

燕麦酸面团发酵剂的冻干和储藏对面包风味的影响

应用固相微萃取技术(SPME)和气相色谱- 质谱联用技术(GC-MS)研究发酵剂冷冻干燥(冻干)前后面包中的挥发性风味物质,考察发酵剂的冻干和储藏对燕麦酸面包风味的影响。结果表明：旧金山乳杆菌发酵燕麦酸面包中的挥发性风味物质共87 种,主要包括酸类、醇类、醛类、酯类、酮类、脂肪烃类,以及一些芳香族和杂环类化合物。酸类物质的含量最高,其次是醇类、芳杂环类和醛类物质。在发酵剂冻干和储藏过程中,醛类和醇类物质先增加后减少,酸类、酯类、酮类和脂肪族化合物先减少后增加,芳杂环类物质含量则持续升高。燕麦酸面团发酵剂冻干后以及储存30d 制得的面包依然具有丰富的风味。乳酸菌和酵母菌的竞争作用导致乙酸和乙醇含量呈现相反的变化。糠醛含量持续升高,而己醛则在冻干后显著减少,并在存储30d 后消失。