肉制品乳酸菌发酵剂小片球菌M7发酵条件的研究  

Studies on Fermentation Conditions of Special Starter for Fermented Meat with Lactic Acid Bacteria Pediococcus parvus M7

作　　者：贾士芳[1] 陈美玲[1] 钟瑾[1] 还连栋[1] 东秀珠[1] 刘斌[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,河南漯河462000

出　　处：《食品科学》2006年第9期119-122,共4页Food Science

基　　金：国家十五攻关项目(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。本研究从发酵肉中分离鉴定了可作为发酵剂的乳酸菌小片球菌M7,并对其发酵条件(包括5L罐放大试验)、冷冻干燥条件、浓缩培养、菌株安全性等方面进行了研究。结果表明:在最适培养温度30℃下,以1#简单培养基为最佳培养基,用2mol/L的NaOH作为中和剂控制发酵pH为7.0,发酵周期为16h,小片球菌M7活菌数即可达到3.5×109CFU/ml。冷干保护剂以蔗糖效果最好,冷干后活菌数能达到1.0×1011CFU/g。发酵剂菌株经动物毒性试验表明属无毒级微生物。High quality special starter for fermented meat plays an important role in the production. Lactic acid bacteria Pediococcus parvus M7 was isolated and identified from the fermented meat, and the optimal conditions for fermentation, freezedrying and concentrated culture were studied. The results showed that under the optimal incubation temperature 30℃, using 1# simplest medium and 2mol/L NaOH as neutralizer to control pH at 7.0, the live cells of Pediococcus parvus M7 can reach 3.5×10^9CFU/ml after 16 hours. Sucrose is the best frozen protector and the live cells can reach 1.0×10^11CFU/g after freeze-drying. The results of animal toxicity experiments prove that the starter is nontoxic.

关 键 词：小片球菌M7 发酵肉专用发酵剂 发酵 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]