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乳酸菌发酵剂在肉制品中的应用 总被引:20,自引:0,他引:20
乳酸菌发酵剂在肉制品中的应用李先保(安徽农业技术师范学院,凤阳233100)李兴民南庆贤杨洁彬(中国农业大学食品学院,北京100094)利用菌种发酵剂生产出的发酵肉制品,在欧美等国被视为大众所喜爱的高级食品,占有一定的消费市场。目前,我国的发酵肉制品... 相似文献
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发酵肉制品乳酸菌菌种筛选研究 总被引:25,自引:0,他引:25
在菌种筛选试验中,Lp、La在6%NaCl、1.50×-4NaNO2下能够存活,两株菌种均无分解蛋白质和脂肪的性质,且有一定共生性。所以,Lp、La可以作为肉制品发酵剂:而St、LB不能作为制品发酵剂。 相似文献
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《肉类研究》2017,(6):19-23
为获得适合肉制品发酵的优良乳酸菌菌株,对来源于自然发酵肉制品中的25株乳酸菌进行筛选,其中19株在6 g/100 mL NaCl和150 mg/kg NaNO_2液体培养基中生长较好,结合其他发酵特性实验,13株乳酸菌符合肉制品发酵剂标准,挑选其中3株进行产酸能力、生长曲线及不同温度条件下生长情况的研究。结果表明:3株菌均具有较强的增殖及产酸能力;培养12 h时菌株即进入稳定生长期,培养24 h时培养基pH值降到4左右;在肉制品的发酵温度范围内能较好地生长。经形态学和16S rRNA序列分析,3株菌均为弯曲乳杆菌,它们均可作为潜在的开发肉制品发酵剂的出发菌株。 相似文献
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乳酸菌发酵香肠的研制 总被引:16,自引:1,他引:16
乳酸菌发酵香肠的研制李先保(安徽农业技术师范学院,凤阳233100)李兴民南庆贤杨洁彬(中国农业大学食品学院,北京100094)在欧美国家,发酵肉制品(如发酵香肠)作为高档的西式肉制品,被视为大众所喜爱的高级食品。对肉制品进行乳酸菌发酵,不仅可以提高... 相似文献
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益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖系统内,能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。近年,有关益生菌发酵乳中低温酸性双胁迫致益生菌的损伤,发酵乳中益生菌活性的保护,以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展。本文综述了益生菌低温酸性双胁迫下损伤应激和保护机制、菌株特性对发酵乳风味和质量的影响及益生菌发酵乳冷藏过程低温酸性双重胁迫下菌体活性的保护策略,为研究影响益生菌发酵乳中益生菌存活能力、菌体细胞膜特性及代谢酶活性的因素,明确益生菌发酵乳基质中益生菌低温酸性双胁迫损伤的分子机制,建立益生菌发酵乳加工和贮藏过程中益生菌的保护策略提供参考,也为未来改善益生菌发酵乳的功效和品质提供了科学依据。 相似文献
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微生物发酵剂对发酵香肠中挥发性成分的影响 总被引:3,自引:0,他引:3
采用固相微萃取技术结合GC/MS,以壬烷作内标进行定性和半定量,分析自然发酵和添加发酵剂生产的两组发酵香肠的挥发性成分,共鉴定出39种挥发性成分。其中自然发酵组鉴定出35种,总含量为9.486μg等量壬烷/g发酵香肠;添加发酵剂组鉴定出32种,总含量为18.313μg等量壬烷/g发酵香肠。自然发酵香肠主要挥发性成分由萜烯类(27.71%)、酸类(26.42%)和酯类(25.32%)组成;在添加发酵剂组中,最重要的组成是酯类(42.10%),其次为酸类(26.52%)和萜烯类(18.07%)。 相似文献
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本文从混合发酵剂中筛选菌株,确定用于发酵香肠生产的菌株名称,并对其筛选出的菌种进行生化鉴定,结果如下:RFx1为植物乳杆菌,RF261为德氏乳杆菌,AFx1为变异微球菌,ALx3为肉糖葡萄球菌。 相似文献
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乳酸菌发酵饲料对生长猪生产性能的影响 总被引:4,自引:0,他引:4
研究了乳酸菌发酵饲料对规模化猪场生长猪生产性能和健康的影响。对照组直接饲喂基础日粮,1组饲喂"基础日粮+20%乳酸菌发酵饲料(风干)",2组饲喂"基础日粮+30%乳酸菌发酵饲料(风干)",3组饲喂"基础日粮+50%乳酸菌发酵饲料(风干)"。结果表明:1、2和3组平均日增重比对照组分别提高了9.67%、11.47%和13.68%,3组与对照组相比差异极显著,1、2组与对照组相比差异显著;1、2和3组头平均日采食量比对照组分别提高了3.47%、4.16%和4.88%,3组与对照组相比差异极显著,1、2组与对照组相比差异显著。1、2和3组料肉比比对照组分别下降了5.16%、6.35%和7.54%,发病率比对照组分别降低了38.46%、46.15%和69.23%;1、2和3组比对照组多盈利22.7%、26.8%和31.6%。 相似文献
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The purpose of this study was to select lactic acid bacteria and bifibobacteria strains as potential probiotic cultures during the processing of Iberian dry fermented sausages. A total of 1000 strains were isolated from Iberian dry fermented sausages (363), and human (337) and pig faeces (300) in different culture media. Around 30% of these strains, mainly isolated from Iberian dry fermented sausages in LAMVAB agar, were pre-selected for testing as potential probiotics by their ability to grow adequately at the pH values and NaCl concentrations of these meat products during the ripening process. Of the in vitro investigations used to predict the survival of a strain in conditions present in the gastro intestinal tract, exposure to pH 2.5 showed itself to be a highly discriminating factor with only 51 out of 312 pre-selected strains resisting adequately after 1.5h of exposure. All acid-resistant isolates identified as lactobacilli originated from human faeces (Lactobacillus casei and Lactobacillus fermentum) and pig faeces (Lactobacillus reuteri, Lactobacillus animalis, Lactobacillus murinus, and Lactobacillus vaginalis). Pediococcus acidilactici strains were isolated from Iberian dry fermented sausages and pig faeces, whereas the greatest number of Enterococcus strains were identified as Enterococcus faecium, with this species being isolated from Iberian dry fermented sausages, and human and pig faeces. Most of these strains are promising probiotic meat culture candidates suitable for Iberian dry fermented sausages. 相似文献
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Margarita Fernández Alberto Martín María José Benito Rocio Casquete Isidra Recio María De Guía Córdoba 《International Journal of Food Science & Technology》2016,51(2):435-443
The purpose of this work was to investigate the influence of a starter culture on the generation of nitrogen compounds with antioxidant activity during the ripening of Iberian dry‐fermented sausages. Starters P200S34 (P. acidilactici M200 and S. vitulus RS34) and P198S34 (P. acidilactici MS198 and S. vitulus RS34) were used to make the Iberian dry‐fermented sausages ‘salchichón’ and chorizo; then, the physicochemical and microbial properties were determined during the ripening process. The oxygen radical absorbance capacity (ORAC) assay was employed to evaluate the antioxidant potential of the nitrogen extracts obtained during ripening of the sausages. This activity was correlated with the most relevant compounds detected by HPLC‐ESI‐MS in the final ripened extracts. Although a relevant part of the antioxidant activity was attributed to the predominant natural nitrogen fraction, the microbial population found in fermented sausages and the fermentation conditions significantly influenced the low molecular weight nitrogen profile and antioxidant activities. Inoculation with the starter culture P200S34 increased free amino acids and amines, such as methionine and tyramine, but other nitrogen compounds also increased the antioxidant activity of the low molecular weight nitrogen extracts. Thus, these starter cultures in Iberian sausages can contribute to delaying oxidative changes during storage. 相似文献