植物乳杆菌和戊糖片球菌复合发酵牦牛肉工艺优化

酸化对鲜肉有一定的嫩化作用，利用植物乳杆菌和戊糖片球菌2 种益生菌复合发酵可以改善牦牛肉的嫩度。采用单因素试验和L9（34）正交试验设计，以pH值、剪切力和可溶性蛋白含量为评价指标，优化植物乳杆菌和戊糖片球菌复合发酵牦牛肉的工艺参数。结果表明：最佳工艺参数为发酵剂接种量1.0×106 CFU/g、发酵温度30 ℃、发酵时间18 h，在此条件下牦牛肉的pH值为5.02，剪切力为76.76 N，可溶性蛋白含量为52.02 mg/g。植物乳杆菌和戊糖片球菌复合发酵使牦牛肉的pH值降低，剪切力下降，可溶性蛋白含量增加，牦牛肉嫩度得到一定程度的改善。

Optimization of Mixed Culture Fermentation of Yak Meat with Lactobacillus plantarum and Pediococcus pentosaceus for Improved Tenderness

Acidification can tenderize fresh meat. In this study, two probiotic strains, Lactobacillus plantarum and Pediococcus pentosaceus were tested for use in mixed culture fermentation of yak meat for improved tenderness. One-factor-at-a-time method and an L9 (34) orthogonal array design were used to optimize the fermentation conditions based on pH value, shear force and soluble protein content. The optimal fermentation conditions were obtained as follows: inoculum size 1.0 × 106 CFU/g, fermentation temperature 30 ℃ and fermentation time 18 h. The pH value, shear force and soluble protein content of yak meat fermented under the optimized conditions were 5.02, 76.76 N and 52.02 mg/g, respectively. The decreased pH value and shear force and the increased soluble protein content of fermented yak meat implied improved tenderness.