可降解亚硝酸盐植物乳杆菌在广式腊肠发酵中的应用

目的:以可降解亚硝酸盐的植物乳杆菌为发酵剂,分析探讨广式腊肠制作中使用该发酵剂的产品特征。方法:研究两株植物乳杆菌分别对2%氯化钠和300mg/kg亚硝酸钠的耐受性,以及在MRS培养基中降解亚硝酸盐的能力。并以其中一株植物乳杆菌为发酵剂加入广式腊肠中,测定不同发酵时间产品的pH值、水活度以及乳酸菌、霉菌和大肠菌的生长情况,与对照组进行比较,研究该发酵剂对发酵腊肠产品特征的影响。结论:将具有良好耐盐和耐亚硝酸盐能力,同时对亚硝酸盐具有较强降解能力的H1菌作为发酵剂加入腊肠后,降低了腊肠的pH值,同时对有害菌有明显的抑制效果,说明所选植物乳杆菌具有较好的环境适应性并显示出强大的酸化潜力,能通过抑制肠杆菌科的生长,提高微生物的安全性。因此,H1菌有望成为一种具有生物安全性的本土发酵剂。

Application of Lactobacillus plantarum with the Action of Degrading Nitrite in Cantonese Sausage Fermentation

Objective:Using Lactobacillus plantarum which can degrade nitrite as the starter to analyze and discuss the characteristics of product using the starter in Cantonese sausage production.Methods:The tolerance of two strains of Lactobacillus plantarum to 2%sodium chloride and 300 mg/kg sodium nitrite and the ability of degrading nitrite in MRS medium are studied.The pH value,water activity,growth situations of Lactobacillus,mould and coliform of the product at different fermentation time are determined by adding Lactobacillus plantarum as the starter into Cantonese sausage.The effect of the starter on the characteristics of fermented sausage product is studied by comparing with the control group.Conclusion:The pH value of sausage is reduced and harmful bacteria are inhibited obviously by adding H1 bacterium as starter into sausage which has good salt and nitrite resistance and stronger degradation ability to nitrite.It shows that Lactobacillus plantarum has better environmental adaptability and stronger acidification potential,and can inhibit the growth of Enterobacteriaceae,improve microbial safety.Therefore,H1 strain is expected to become a kind of local starter with biosecurity.