| 发酵肉制品中降胆固醇乳酸菌的分离及鉴定 |
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| 引用本文： | 于长青,张丽娜. 发酵肉制品中降胆固醇乳酸菌的分离及鉴定[J]. 食品科技, 2007, 32(8): 45-48 |
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| 作者姓名： | 于长青 张丽娜 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 基金项目： | 黑龙江省科技厅科技攻关项目;江苏省农机局资助项目 |
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| 摘 要： | 以传统发酵肉制品为原料,通过MRS培养基分离、纯化得到100余株乳酸菌。经筛选得到符合发酵肉制品生产要求的乳酸菌4株,又从中筛选出1株具有降低胆固醇作用的植物乳杆菌,其降胆固醇能力达到24.6%,可将其作为发酵剂应用于低胆固醇类的发酵肉制品中。
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| 关 键 词： | 发酵肉制品 降胆固醇 植物乳杆菌 |
| 文章编号： | 1005-9989(2007)08-0045-04 |
| 修稿时间： | 2007-01-18 |
Isolation and identification of cholesterol-degrading lactobacillus from fermented meat products |
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| YU Chang-qing,ZHANG Li-na. Isolation and identification of cholesterol-degrading lactobacillus from fermented meat products[J]. Food Science and Technology, 2007, 32(8): 45-48 |
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| Authors: | YU Chang-qing ZHANG Li-na |
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| Abstract: | More than 100 strains of Lactobacillus are isolated and purified from fermented meat production by MRS culture medium. 4 strains of Lactobacillus are screened which consistent with manufacture in meat fermentation. Finally, 1 strains of cholesterol-degrading is screened, which has the function of cholesterol-degrading. Its faculty of cholesterol-degrading is 24.6%, it is used as starter culture in meat fermentation. |
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| Keywords: | fermented meat production cholesterol-degrading Lactobacillus |
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