中式发酵香肠用发酵剂混合菌种的研究

将玫瑰色微球菌、干酪乳杆菌、植物乳杆菌、戊糖片球菌、嗜酸乳杆菌、木糖葡萄球菌采用正交试验法组合为 9组发酵剂 ,考察了发酵肠的 pH值、水分含量、乳酸菌活菌数、感官品质等的变化规律。结果表明 ,混合球菌更适合于作为发酵肠的发酵剂。经优化组合 ,筛选出了由葡萄球菌、干酪乳杆菌、玫瑰色微球菌、嗜酸乳杆菌、戊糖片球菌等混合菌制备的发酵剂 ,是符合发酵肠GMP要求的快速发酵剂 ,且经济合理 ,并赋予产品良好的风味。发酵条件 :37℃ ,RH >80 % ,2 0h。

A Study on Mixed Microbial Starter of Fermented Sausages

The use of lactic acid bacteria in fermented sausages was investigated according to orthogonal test L 8(2) 7 By assaying the evolution of pH, water content, amount of living lactic bacteria together with the results of organoleptic evaluation, it was shown that the optimum mixture of starter for fermented sausage was comprised from Micrococcus roseus, Lactobacillus casei, Pediococcus pentosaccus, Lactobacillus acidophilus and Staphylococcus xylosus, and the optimum conditions of technology were as bellow: 37℃, RH>80%,20?h,proportion of starter and meat contents in sausages was 1% respectively