发酵牛肉香肠中菌相变化和理化特性的研究  

Analysis of Changes in Microflora and Physico-chemical Properties of Fermented Beef Sausage during Fermentation

作　　者：于长青[1] 张丽娜[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《食品科学》2009年第3期58-61,共4页Food Science

基　　金：黑龙江省科技厅攻关项目(GB04B404-04);大庆市科技局攻关项目(SGG2006-017)

摘　　要：采用植物乳杆菌和啤酒酵母菌按一定比例混合的组合发酵剂生产牛肉发酵香肠,并对其菌相及其理化性质进行研究,得出微生物的变化规律和理化变化规律。结果表明:实验组的肠杆菌数量明显低于对照组,游离氨基酸的含量比对照组有所增加,亚硝酸盐的含量明显下降。The mixture of Lactobacillus plantarum with Saccharomyces cerevisiae was used to produce fermented beef sausage.The changes of microbflora and physico-chemical properties were analyzed.The results showed that compared with those of control group,the enteric bacilli number and nitrite content in experimental group decrease apparently,but the contents of free amino acids increase.

关 键 词：发酵牛肉香肠 菌相 理化特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]