肉制品发酵剂木糖葡萄球菌J23发酵条件的研究  

Study on fermentative condition of staphylococcus xylosus J23 as starter for fermented meat

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

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：《肉类工业》2006年第11期34-36,共3页Meat Industry

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。本研究从金华火腿中分离鉴定了可作为发酵剂的木糖葡萄球菌J23,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。结果说明:在最适培养温度30℃下,2#简单培养基为最佳培养基,用2 mol/l的NaOH作为中和剂控制发酵pH7.3,发酵周期为20h,木糖葡萄球菌J23活菌数可达到3.4×109CFU/mL。冷干保护剂以蔗糖效果最好,冷干后活菌数能达到4×1010CFU/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 fermentative meat plays an important role in the production of fermented meat. Staphylococcus xylosus J23 was isolated and identified from JinHua ham, and the optimal fermentation oonditions, freeze- drying conditions, ooncentrated culture and the safety of the strain were studied. The results showed that under the optimal incubation ternperature 30oC, using 2# medium and 2 mol/L NaOH as neutralizer to control pH at 7. 3, the live cells of Staphylococcus xylosus J23 oould reach to 3. 4×10^9 CFU/ml after 20 hours. Sucrose was, the best frtyzen protector and the llve cell could reach up 4×10^10CFU/g after freeze - drying. The results of animal toxicity experiments proved the security of the starter.

关 键 词：木糖葡萄球菌J23 肉制品 发酵剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]