肉品发酵剂的研究发展现状

介绍了适合做肉制品发酵剂的微生物,以及这些微生物在肉制品发酵过程中的作用;概述了近几年肉制品发酵剂的研究现状,包括肉制品发酵剂的筛选、发酵剂干燥技术的研究进展和发酵剂活性保护剂的开发状况。同时介绍了国内肉制品发酵剂的研究进展,并对我国肉制品发酵剂未来的发展方向进行了展望。     

肉制品发酵剂的研究进展

发酵剂以其具有独特的生理功能,被广泛应用于肉制品中。本文综述了肉制品发酵剂的起源,研究进展及常见的肉制品发酵剂,并对未来的研究作了展望。     

不同发酵剂对发酵肉制品风味物质的影响

发酵肉制品凭借其特殊的发酵风味、丰富的营养和易被人体消化吸收等特点,越来越受消费者的青睐。由于在制作发酵肉制品时,选用不同的发酵剂对发酵肉制品的品质及风味有着不同程度的影响。因此,介绍了发酵肉制品的概念,对发酵肉制品中常用的几种发酵剂进行了阐述,综述了这些发酵剂对发酵肉制品中风味物质的影响,为以后制作发酵肉制品时选择合适的发酵剂提供了参考。同时,也对未来发酵肉制品在食品领域的发展及其风味物质的研究进行了展望。     

发酵肉制品发酵剂的研究和应用

对发酵肉制品发酵剂的应用进行了系统的、全面的研究，分别对细菌、酵母菌、霉菌可用作肉制品发酵剂的菌种进行了论述，为发酵肉制品的生产提供了可靠依据。     

发酵剂在肉制品生产中的应用

发酵肉制品中的发酵剂的应用进行了系统的，全面的研究，分别对细菌、酵母菌、霉菌可用作肉制品发酵剂的菌种进行了论述，为发酵肉制品的生产提供可靠依据。     

发酵肉制品中微生物发酵剂分离筛选及应用研究进展

发酵剂具有增加肉制品风味和安全性等优势,在发酵肉制品工业化生产方面具有巨大潜力,且对致病菌、生物胺等潜在安全风险的控制具有重要作用,甚至具备功能性作用。本文着重从发酵剂的选择、乳酸菌、葡萄球菌和微球菌、酵母菌及霉菌的分离筛选及微生物发酵剂的应用方面进行概述,并展望了肉制品发酵剂未来的研究方向。     

发酵剂抗氧化活性对发酵肉制品品质的影响研究进展

发酵肉制品中脂肪的适度氧化能够赋予产品独特的风味,而脂肪和蛋白质的过度氧化则会对产品的风味、色泽、质地等产生不利影响,甚至产生有毒物质。天然和人工抗氧化剂因来源或安全性问题而使用受到限制,发酵剂作为发酵肉制品的生产原料其抗氧化能力逐渐受到关注。本文探讨了发酵肉制品中脂肪与蛋白质的氧化及发酵剂的抗氧化作用,同时概述了微生物主要的抗氧化酶系,对抗氧化评价方法进行了比较,并对近年来发酵剂在发酵肉制品中的抗氧化活性研究进行了梳理和总结,以期为功能性发酵剂在发酵肉制品中抗氧化性的研究及应用提供理论参考。     

肉制品发酵技术对肉品品质的调控及应用研究进展

发酵是现代食品工业中一种重要的加工技术,可用于大规模生产发酵肉制品。本文探讨了发酵技术对肉制品品质的调控作用,从发酵剂的筛选与构建、发酵剂的接种策略、影响发酵的因素及工艺优化三个方面概述了发酵剂和发酵工艺在肉制品加工中的研究与应用现状,并讨论了发酵技术在我国肉制品产业应用中的发展趋势。总的来说,新型发酵技术的应用打破了传统肉类产业的局限性,未来可针对不同发酵肉制品品质需求特点,调整发酵工艺和策略,生产符合现代人们生活需要的营养、美味、安全和多样化的发酵肉制品。     

肉制品发酵剂的研究进展

主要讨论了发酵肉制品中所使用的发酵剂及它们的特性和应用,也介绍了优良发酵剂的筛选及构建,并对发酵剂的发展趋势进行了展望。     

发酵剂在发酵肉制品加工中的应用

综述了肉类发酵剂的起源和发展，指出了发酵剂在肉制品加工中的作用，介绍了发酵剂的种类及其应用现状，并指出了未来肉类发酵剂的发展方向。     

发酵肉制品中常用微生物发酵剂

对微生物发酵剂的起源及发展,以及发酵肉制品中常用的微生物发酵剂进行了介绍,并综述了国内外微生物发酵剂菌种的研究现状,提出了其发展前景与展望。     

发酵香肠中的微生物发酵剂的研究发展

本文对发酵香肠中主要使用的微生物发酵剂的国内外研究进展进行了综述，其中重点介绍了微生物发酵剂的种类和作用，优良微生物发酵剂的筛选和构建，微生物菌种快速鉴定的新技术。最后对发酵香肠中的微生物发酵剂的发展趋势进行了展望。     

发酵香肠中微生物和理化变化的研究

本文主要研究了在五组不同发酵剂作用下,在香肠的发酵和成熟过程中微生物指标和部分理化指标的变化情况,并做出了相应的分析和结论。结果表明,各类发酵微生物的生长都是先上升后下降的趋势,乳酸菌在混合发酵组的生长比在单一菌种组的生长更旺盛,球菌的生长也受乳酸菌的影响,两者表现出协同作用。     

牛肉发酵香肠成熟过程中菌相变化的研究

本文研究了在不同发酵剂作用下,在发酵香肠的成熟过程中微生物的构成和数量的变化,得出了微生物的变化规律.     

Invited review: Microbial evolution in raw-milk,long-ripened cheeses produced using undefined natural whey starters

The robustness of the starter culture during cheese fermentation is enhanced by the presence of a rich consortium of microbes. Natural starters are consortia of microbes undoubtedly richer than selected starters. Among natural starters, natural whey starters (NWS) are the most common cultures currently used to produce different varieties of cheeses. Undefined NWS are typically used for Italian cooked, long-ripened, extra-hard, raw milk cheeses, such as Parmigiano Reggiano and Grana Padano. Together with raw milk microbiota, NWS are responsible for most cheese characteristics. The microbial ecology of these 2 cheese varieties is based on a complex interaction among starter lactic acid bacteria (SLAB) and nonstarter lactic acid bacteria (NSLAB), which are characterized by their different abilities to grow in a changing substrate. This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB, which mainly arise from NWS, and NSLAB, which mainly arise from raw milk, and their possible role in determining the characteristics of these cheeses. The review is presented in 4 main sections. The first summarizes the main microbiological and chemical properties of the ripened cheese as determined by cheese-making process variables, as these variables may affect microbial growth. The second describes the microbiota of raw milk as affected by specific milk treatments, from milking to the filling of the cheese milk vat. The third describes the microbiota of NWS, and the fourth reviews the knowledge available on microbial dynamics from curd to ripened cheese. As the dynamics and functionality of complex undefined NWS is one of the most important areas of focus in current food microbiology research, this review may serve as a good starting point for implementing future studies on microbial diversity and functionality of undefined cheese starter cultures.     

Use of isolated autochthonous starter cultures in yogurt production

The aim of this study was to produce yogurt from Iranian autochthonous starters. Strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were isolated from autochthonous yogurts. The strains were used as starter for yogurt production. Chemical, microbial and organoleptic characteristics of products were examined. There were significant increases in acidity and acetaldehyde content, and significant decreases in pH and microbial population of samples during cold storage. There was no significant difference in organoleptic characteristics (taste, smell and texture) during cold storage. We conclude that autochthonous starters in production of yogurt can be satisfactorily used and the starters can introduce to national microbial collection.     

The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters

Freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters made withLactobacillus sanfrancisco CBI,L. plantarum DC400 andSaccharomyces cerevisiae 141 and/orS. exiguus M14 were used for leavening wheat doughs, and their microbiological, biochemical and breadmaking characteristics were compared with those of Italian traditional doughs produced by baker's yeast. All the doughs fermented with starters had more balanced microbiological and biochemical characteristics than dough started with baker's yeast in which alcoholic fermentation end-products largely predominated. By using starters, the greatest lactic acid bacteria cell number and acetic acid production, were achieved, along with more complete profiles of volatile compounds and greater structural stability of fermented doughs. Fresh-cell starters showed higher microbial functionality and represented the only way to enrich the doughs withS. exiguus M14, some of which survived the freeze-drying process. No differences were detected between the two different types of freeze-dried starters and the subsequent use (10 times) of doughs initially produced with freezedried starters eliminated initial differences in the microbial functionality with respect to fresh-cell starters.     

Meat starters have individual requirements for Mn(2+)

The effect of different Mn(2+) concentrations on sausage fermentation was evaluated. A screening experiment was carried out with six lactobacilli starters in a sausage model. To further investigate the effects found, two selected lactobacilli strains were tested in pilot-scale sausage production. For all starters an increased fermentation rate was observed after Mn(2+) addition. Differences in the development of microbial, textural and sensory parameters were observed in the sausages. For one of the cultures these differences levelled out during sausage production yielding identical end products with and without Mn(2+), for the other strain the differences due to Mn(2+) addition in the sausages remained throughout the production process yielding sausages with different properties. Knowing a starter culture's requirements for Mn(2+) will allow optimisation of dry fermented sausage production in order to increase reliability and reproducibility of production decrease fermentation time and ensure microbial safety of the final product.     

益生菌发酵剂发酵特性研究

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。     

Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese

Four types of Turkish white cheese with good curd and acid formation properties were produced, one by using commercial starter culture and the other three by using different combinations of isolates from traditional cheese with no starters added. The effects of using these combinations on quality were determined. Starter culture combinations did not influence the chemical properties of cheese significantly. However, one cheese type produced from combinations of isolates of rural cheese was found to be comparable to the samples produced from commercial starter cultures in terms of sensory and microbial quality. This combination could have promise for white cheese production.