肉制品发酵剂清酒乳杆菌54的研究  

Study on the starter for fermentative meat-lactobacillus sake 54

作　　者：贾士芳[1] 陈美玲[1] 钟瑾[1] 刘斌[1] 东秀珠[1] 还连栋[1] 李红伟[2] 张春晖[2] 

机构地区：[1]中国科学院微生物研究所,北京100080 [2]双汇实业集团有限责任公司技术中心,漯河462000

出　　处：《食品科技》2006年第3期28-30,共3页Food Science and Technology

基　　金：国家"十五"科技攻关项目(2001BA501A11)

摘　　要：高质量的发酵肉专用发酵剂是工业化生产发酵肉的关键。对从发酵肉中分离的可作为发酵剂的清酒乳杆菌54的发酵条件、5L自控发酵罐的放大试验、不同保护剂对清酒乳杆菌54存活的影响及菌株安全性等方面进行了研究。结果表明:采用3#发酵培养基,培养温度37℃,用2mol/L的NaOH作为中和剂,控制发酵液的pH于6.4,发酵周期16h,发酵液中活菌数最高可达5.0×109cfu/mL。冻干保护剂以海藻糖最好,冻干后活菌数达1×1011cfu/g。发酵剂菌株经动物毒性试验表明属无毒级微生物。Special starter for fermentative meat is very important to industry processing production. High quality starter is the critical factor influencing the production of fermented meat. In order to prepare high effective starter, conditions on fermentation and freeze-drying and the culture with concentration through neutralizer were studied. The results show that under the optimal incubation temperature 37%, using 3# simple medium and 2mol/L NaOH as neutralizer to control pH at 6.4, the viable cells of lactobacUlus sake 54 could reach 5,0× 10^9cfu/mL after 16 hours. Fucose is the best frozen protector and the viable cells can reach 1.0×10^11cfu/g after freeze-drying. The results of animal toxicity experiments proved that the starter is nontoxic.

关 键 词：肉制品发酵剂 清酒乳杆菌54 发酵条件 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]