肉制品发酵剂木糖葡萄球菌I2的研究  

Studies on the Starter for Fermentative Meat——Staphylococcus xylosus I2

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 [2]双汇实业集团有限责任公司技术中心,漯河462000

出　　处：《食品与发酵工业》2006年第8期72-74,共3页Food and Fermentation Industries

基　　金：国家"十五"科技攻关项目(2001BA501A11)

摘　　要：木糖葡萄球菌I 2是通过筛选得到的肉制品优良发酵剂。文中研究了木糖葡萄球菌I 2的发酵条件、5L自控发酵罐的放大试验和不同保护剂对木糖葡萄球菌I 2存活的影响。结果表明,采用2#发酵培养基,培养温度30℃,用2mol/L的NaOH作为中和剂,控制发酵液的pH为7.3,发酵周期16h,发酵液中活菌数最高可达8.7×1010CFU/mL。冷干保护剂以海藻糖最好,冷干后活菌数达1011CFU/g。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 highly effective starter, conditions on fermentation and freeze- drying and the culture with concentration through neutralizer were studied. The results indicated that 2#medium was the most optimal. The incubation temperature is 30℃. 2 mol/L NaOH was used a neutralizer to control pH at 7.3 during incubation. Fermentation time was 16 hours. The viable cells reached 8.7×10^10CFU/mL.

关 键 词：肉制品发酵剂 木糖葡萄球菌 发酵条件 

分 类 号：TS201[轻工技术与工程—食品科学]